Roasted Lemon Herb Boneless Leg Of Lamb With Lemon Dijon Aioli

Ingredients

Thomas Farms Boneless Leg of Lamb 2.5kg (5.5 pounds)
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 cup water
Roast vegetables of your choice

Method

Step 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.

Step 2

Place the lamb into a 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.

Preheat your oven to 230°C (450°F).

Step 3

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 4

Sear at 230°C (450°F) for 20 minutes, then roast at 160°C (325°F) for 1 hour or until the internal temperature reaches 54-58°C (130-135°F) (check the temperature after 30 minutes) for medium-rare (or until desired doneness).

Add roast vegetables of your choice at required time.

Step 5

To make the aioli, stir the mayonnaise, shallot and the remaining lemon juice, lemon zest, garlic, mint, and mustard. Cover and refrigerate until ready to serve.

Step 6

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. Serve with the aioli lamb.