Easter Feast with Special Guests

In an attempt to prepare an Easter feast for my best friends, the Sindayen’s, I got a bit adventurous with the menu.  Lamb? Why not?

There is an unspoken rule in the kitchen that you should not prepare something for the first time on dinner guests.. but hey, they’re family J

Ingredients:

From the fridge:

3 Tbsp Fresh Rosemary (chopped)

4 Tbsp Dijon Mustard

5 Cloves of Garlic (crushed)

3 Tbsp Lemon juice

3.5-4 lbs leg of lamb (no bone, trimmed)

From the cupboard:

2 Tsp Olive Oil

S/P

Butcher twine

Throw it all together:

Heat the oven to 375 degrees, prepare a roasting pan with a foil liner for easy clean up.

Combine the rosemary, mustard, garlic, lemon juice, olive oil and s/p.  Rub the lamb with the mixture, roll the lamb and tie with the butcher twine.  Place on the roasting rack and cook for about 70 minutes (I should have kept it in for longer).  Meat thermometer should show about 140.  Let the meat rest for about 15 before cutting into it. 

Surprisingly, it turned out pretty well!  Especially when accompanied by Lindsey’s family recipe for Mac’n’Cheese..mmm mmm.

Welcome back Jesus!

WW pts+ = 6 pts per 4 oz.