Boneless leg of lamb is versatile and easy to prepare. One of my favorite and easiest rubs for lamb combines the flavors of garlic and rosemary.

　　

Ingredients

makes 6 to 8 servings

　　One 3 1/2- to 4-pound boneless leg of lamb

　　1 tablespoon Dijon mustard

　　2 garlic cloves, minced

　　1 tablespoon dried rosemary

　　1 tablespoon olive oil

　　

Step 1

Position the oven racks so that there is one rack in the center of the oven. Preheat the oven to convection roast at 425°F.

　　

Step 2

Stir together the mustard, garlic, rosemary, and olive oil to make a paste and spread it evenly over the lamb. Insert the oven probe or a meat thermometer into the center of the lamb.

　　

Step 3

Roast the lamb in the center of the oven for 20 minutes at 425°F. Reduce the temperature to convection roast at 350°F and roast for 30 more minutes or until the temperature reaches 130°F for rare, 140°F for medium-rare, or 160° to 170°F for well-done.

　　

Step 4

Remove the lamb from the oven; cover with foil, and let it rest for 10 minutes before carving.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.