Emilio’s Leg of Lamb



  • 3.5 – 4.5 lb of lamb
  • 1 tbsp salt
  • small sprigs of rosemary to cover the lamb surface
  • make sticks of garlic
  • 1/4 cup of olive oil


  • 2 tbsp mustard
  • 3 garlic, pressed
  • 1 tbsp rosemary, finely chopped
  • 3 tbsp white wine
  • 1 tbsp vinegar
  • 1 tbsp seasoning of your choice


  • 1/4 cup white wine
  • 1/2 cup of roast juice
  • 1/2 tsp tomato sauce
  • 1 Tbsp mustard
  • 1 Tbsp lemon juice
  • Freshly ground pepper


  1. Stab the lamb all over and put in the small sprigs of rosemary and sticks of garlic
  2. Heat the oven to 425 F
  3. Heat up the oil and pour over the lamb
  4. Place the lamb in the bottom most section of the oven
  5. Prepare the marinade
  6. After 20-25 min, when the lamb is browned, lower the temperature to 350 F, and pour the marinade over the lamb. Baking time should be 70-80 min, or until internal temperature reaches 140 F. (20 min a pound). Do not over bake, juice coming out should still be pink.
  7. Let it cool before carving
  8. Serve with the sauce and freshly ground pepper

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