My husband, Rick, has been trying different Leg of Lamb recipes and has decided that he prefers the simple approach rather than some of the more elaborate dishes we tried.  We usually buy half of a leg and ask for the shank end which has more meat and is easier to carve.  His big tip for cooking up a consistent leg is to take the roast out of the refrigerator 3 hours before cooking so that it goes into the oven at room temperature.

Rick’s Leg of Lamb

1 shank end 1/2 Leg of Lamb
4 cloves of garlic, slivered
1 Tbls. Dijon mustard
1/3 cup Balsamic vinegar
2 Tbls. rosemary

Preheat the oven to 350 degrees

Stud the roast all over with the garlic slivers (make slits in the roast to insert the garlic).  Mix the mustard, vinegar and rosemary together then slather it onto the roast.

Bake in the oven for 1 hour and 15 minutes for rare - longer if you prefer it more well done.  Remove the roast from the oven and let it rest for 15 minutes before carving.