The leg of lamb yesterday as so tender after having been roasted in the oven. There was no need to wrap it and cook it in the slow cooker!
The rub was chopped fresh rosemary, garlic, olive oil, a coarse grain mustard, salt, pepper and lemon juice.
I put the rub on yesterday morning and stuck it back in the fridge til closer to time to bake it.
I roasted it (convection roast) at 325 degrees til about 1/4 of the way in from the ends was 135 degrees. The middle portion was still pretty rare but when I reheat it in the oven, that portion will cook to 135 and we’ll still have medium rare lamb.
For sure . . if I find another one of these pieces of meat on sale, I’ll be buying it!
Nelle Coursey says
WOW that looks wonderful!
Susan Nixon says
That’s an interesting rub. I loved seeing it both on the lamb and in a bunch.