Main Cut: Thomas Farms Boneless Leg of Lamb, about 5 ½ pounds, netting removed
½ cup plus 1 tablespoon lemon juice
3 tablespoons grated lemon zest
¼ cup white wine or chicken broth
7 cloves garlic, minced (about 3 tablespoons)
2 tablespoons chopped fresh rosemary leaves
3 tablespoons chopped fresh mint leaves
2 tablespoons Dijon mustard
¼ cup plus 1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 whole lemon, thinly sliced
1 cup mayonnaise
2 tablespoons minced shallot
1. Mix ½ cup lemon juice, 2 tablespoons plus 1 teaspoon lemon zest, the wine, 2 tablespoons plus 2 teaspoons garlic, the rosemary, 1 tablespoon mint, 1 tablespoon mustard, ¼ cup oil, salt and pepper in a glass measuring cup. Place the lamb into a 2.5 gallon-size (jumbo) resealable plastic bag or shallow baking dish. Brush the lamb with the lemon mixture. Seal the bag or cover the dish and refrigerate for 1 hour.
Place the oven rack in the bottom third of your oven. Pour 1 cup
water into the bottom of a roasting pan. Remove the lamb from the marinade and place on a rack in the roasting pan (discard the marinade)
. Arrange the lemon slices on the lamb.
2-Step Cooking (total time = 1 hour + 20 minutes)
Sear at 450°F. for 20 minutes, then roast at 325°F. for 1 hour or until the internal temperature reaches 130-135°F (check the temperature after 30 minutes). for medium-rare (or until desired doneness).
See Cooking Chart below for more details.
3. Remove the lamb to a cutting board, loosely cover with foil and let stand for at least 15 minutes before slicing. (Lamb will continue cooking while it rests). Place on a platter and garnish with the lemon slices.
4. To make the aioli, stir the mayonnaise, shallot, remaining 1 tablespoon lemon juice, remaining 2 teaspoons lemon zest, remaining 1 teaspoon garlic, remaining 2 tablespoons mint, remaining 1 tablespoon mustard and remaining 1 tablespoon Cover and refrigerate until ready to serve. Serve with the sliced lamb.