Lamb | FoodieAtlas

Ingredients

5 to 2 lbs (700-900 g) lamb chops or lamb leg, bone-in or boneless
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary or thyme, chopped (or 1 teaspoon dried)
1 tablespoon Dijon mustard
1 tablespoon honey
Salt and black pepper, to taste
1 lemon, cut into wedges

Instructions

Prepare Marinade

In a small bowl, mix together olive oil, minced garlic, chopped rosemary (or thyme), Dijon mustard, honey, salt, and black pepper.

Marinate Lamb

Rub the marinade all over the lamb chops or lamb leg. Cover and let marinate in the refrigerator for at least 1 hour, or preferably overnight for more flavor.

Preheat Oven (if roasting)

Preheat your oven to 375°F (190°C) if you’re roasting the lamb.

Cook Lamb

For Grilling

Preheat your grill to medium-high heat. Grill the lamb for 4-6 minutes per side for medium-rare, or longer if you prefer it more done.

For Roasting

Heat a skillet over medium-high heat. Sear the lamb on all sides until browned (about 2-3 minutes per side). Transfer to a roasting pan and cook in the preheated oven for 15-20 minutes, or until it reaches your desired level of doneness. (Internal temperature should be 135°F/57°C for medium-rare, 145°F/63°C for medium.)

Rest and Serve

Let the lamb rest for about 10 minutes before slicing. Serve with lemon wedges on the side.