Roasted Lemon Herb Boneless Leg of Lamb with Lemon Dijon Aioli

Prep Time: 15 Minutes

Cook Time: 1 Hour 20 Minutes

Total Time: 1 Hour 35 Minutes

Serves: 10-12

The heavenly flavors of Roasted Lemon Herb Boneless Leg of Lamb with Lemon Dijon Aioli make for an exquisite holiday feast. This tender leg of lamb is marinated in a mouthwatering blend of lemon, garlic, rosemary, and mint, infusing every bite with citrus and herbs. Roasted to perfection, the lamb is adorned with lemon slices, kissing the dish with citrus tang. Serve it alongside the flavorsome, creamy Lemon Dijon Aioli, adding a burst of zesty indulgence to each bite.

Ingredients

Swap Protein

Thomas Farms Boneless Leg of Lamb

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

Instructions

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.2. 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.
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).
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.

See Cooking Chart below for more details.

Ingredients

Swap Protein

Thomas Farms Bone-In Leg of Lamb

Main Cut: Thomas Farms Bone-In 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

Instructions

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.2. 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.
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).
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.