Jan 14th & 28th, Feb 11th & 25th, Mar 11th & 25th, Apr 8th & 22nd, May 6th & 20th, June 3rd & 17th, July 1st, 15th, & 29th, Aug 12th & 26th,Sep 9th & 23rd, Oct 7th & 21st, Nov 4th & 18th, Dec 2nd, 16th & 30th
Our Lamb was raised on pasture and was supplemented with our non-gmo grain. A wonderful main course for your Easter Celebration or family gathering!
1 (5 to 6 pound) trimmed bone-in leg of lamb
4 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme leaves
1 tablespoon Dijon mustard
1 tablespoon kosher salt
2 teaspoons ground black pepper
Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil.
Pat lamb dry with paper towels. Using a sharp knife, score the top side of the lamb by making shallow cuts all over.
In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.
Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts.
Place into oven and roast until it reaches an internal temperature of 135 degrees F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest 15 minutes before slicing.