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a sliced mustard-rosemary lamb roast with a rosy pink center in a wide horizontal shot, arranged on a white serving platter with rosemary and a carving fork on an elegant holiday table, natural light, shallow depth of field, landscape orientation

Mustard Rosemary Lamb Roast

A boneless lamb roast covered in grainy mustard and rosemary, and cooked to a perfect medium-rare.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 lb boneless lamb roast
  • 3 tbsp whole grain mustard
  • 2 tbsp fresh rosemary chopped
  • 4 cloves garlic minced
  • 3 tbsp olive oil
  • 1.5 tsp salt
  • 0.5 tsp black pepper

Method
 

  1. Preheat oven to 400F and pat the lamb roast dry.
  2. Mix mustard, rosemary, garlic, olive oil, salt, and pepper into a paste.
  3. Rub the paste all over the roast and place it on a rack in a roasting pan.
  4. Roast 35-40 minutes until a thermometer reads 130F for medium-rare.
  5. Rest 15 minutes under foil, then slice and serve.

Notes

Save the pan drippings for a quick rosemary gravy.