Marmite & Mustard Leg of Lamb with Garlic and Rosemary
This simple roast comes together with just a handful of ingredients and very minimal prep. Make this delicious leg of lamb for your holiday table and watch your family scarf it down!
Preheat oven to 300F. Trim excess fat from roast (leave a thin layer on top), then pat dry with a paper towel.
Puncture several dozen times with paring knife, going about ¼ inch deep. Slide slices of garlic into holes.
Sprinkle all over (top and bottom) with salt and pepper. Insert a few sprigs of rosemary under the roast before wrapping it back into roast shape.
Mix together Marmite and mustard in a bowl. Spread all over the top of the roast. Pour wine around base of roasting pan and sprinkle in last few rosemary sprigs.
Roast in 300F oven for an hour, then check the temperature with a meat thermometer. It should register at least 145F before removing it from the oven. Each time you check, baste the roast with the wine and juices. Our roast took about 2 hours.
Rest roast by tenting with foil on a cutting board for at least 15 minutes. In the meantime, reduce wine and drippings by simmering over medium-low heat.
Thinly slice roast on the bias and serve with reduced jus. Enjoy!
Notes
Don't marinate meat ahead of time. Leg of lamb will end up getting overly salty and tough if seasoned too far ahead of time.
145F will yield a nice medium-rare roast. If you prefer your roast done closer to medium or well, continue roasting until thermometer hits 150-160F depending on your preferences.