At any holiday celebration, this flavorful and indulgent lamb roast is sure to impress everyone.

LAMB ROASTED WITH DIJON, GARLIC, AND ROSEMARY Lamb Roast with Dijon-Garlic-Rosemary Rub Recipe Category: Entree Author: Foodieaholic Ingredients: 4-6 servings 2 large garlic cloves, thinly sliced 1/2 cup (125ml) (125ml) The Dijon mustard 30ml or 2 tablespoons soy sauce Fresh rosemary, chopped, 2 teaspoons (10 ml) 2ml of ground ginger, half a teaspoon 2 Tbsp. (30ml) (30ml) olive juice 3 to 4 lb (1.5 to 1.8 kilogram) (1.5 to 1.8 kg) boned and knotted lamb leg Instructions In a small bowl, mix the garlic, Dijon mustard, soy sauce, rosemary, ginger, and olive oil. Turn the lamb in the marinade after adding it. Turn the meat over many times while covering and chilling for at least six hours or up to a day. Rotate the lamb on spit rods for 1 hour 15 to 1 hour 30 minutes, basting several times in the final 10 minutes, or until the internal temperature registers 140°F (60°C) for medium on the thermometer. Cut the tie off, then serve.

The ideal way to cook this lamb roast is in a rotisserie oven. We appreciate Ronco for sending along this fantastic recipe! Try their Boneless Ham with Brown Sugar Pineapple Glaze and Rotisserie Pork Roast , which were highlighted on FOODIEaholic.