I was born in New Zealand and my dad’s side of the family all still live there. My husband is half Greek. Basically, our kids have no choice but to love lamb, it’s a double whammy! This Roasted Boneless Leg of Lamb always reminds me of Christmas. We usually have it on Christmas Eve at my mom’s house. It’s funny, I grew up having it prepared this way by both my mom and dad, not sure who taught who, but it is clearly a Julia Child recipe for the marinade. I will tell you this, I have found no better way to prepare any cut of lamb than with this recipe.
We have a son who hates mustard. I mean hates it. Like to the point where he won’t get too close when talking to his younger brother who loves it shortly after he eats a sandwich because he is so grossed out by potential mustard breath. I can relate only because that’s how I feel about mayonnaise, so I get it. So many recipes, marinades, salad dressings have yellow mustard or dijon in them and he eats them all. Heaven forbid he ever read my blog one day, he would probably have a few choice words. The only thing I added to this marinade is chopped fresh rosemary, I feel it’s a must with lamb. This is a simple recipe with only a few steps, but it turns out perfect every time.
The other thing I do is chop up a few extra cloves of garlic and make slits in the lamb to push them in. This was something my mom and dad both did and it adds incredible flavor to the dish. I hope you try it and enjoy it and if you have a mustard hating kid, just don’t tell them…they’ll never know! We paired it with a 2011 Frank Family Sangiovese wine and it was perfection. Cheers to Julia Child and Happy Holidays!