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Mustard Coated Roast Leg Of Lamb

Magical.Palate's picture
  Garlic 3 Clove (15 gm)
  Dijon mustard 1⁄2 Cup (8 tbs)
  Soy sauce 1 Tablespoon
  Ginger 1⁄2 Teaspoon, ground
  Dry rosemary 1 Teaspoon
  Salad oil 1⁄4 Cup (4 tbs)
  Leg of lamb 6 Pound

Mince or press 1 clove of the garlic.
In a small bowl, stir together minced garlic, mustard, soy, ginger, rosemary, and oil; set aside.
Place meat on a rack in a shallow roasting pan.
Cut remaining 2 cloves garlic into slivers.
Cut small gashes in surface of lamb and insert garlic slivers
With a brush, completely coat roast with mustard mixture.
Insert a meat thermometer into thickest portion of meat without touching bone; let stand at room temperature for 1 hour.
Roast, uncovered, in a 325° oven until meat thermometer registers degree of doneness preferred
Remove lamb to a platter; let stand for 10 to 15 minutes.
Skim fat from pan drippings; reheat drippings and pour into a small container.
To carve, grasp narrow end of leg (protect hand with a potholder or cloth) and slice meat, cutting parallel to leg bone.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5614 Calories from Fat 3346

% Daily Value*

Total Fat 372 g572.5%

Saturated Fat 135.9 g679.7%

Trans Fat 1 g

Cholesterol 1823.4 mg607.8%

Sodium 2429.9 mg101.2%

Total Carbohydrates 12 g3.8%

Dietary Fiber 3.4 g13.6%

Sugars 0.4 g

Protein 521 g1041.3%

Vitamin A 3.2% Vitamin C 13.1%

Calcium 28.5% Iron 272.8%

*Based on a 2000 Calorie diet

Mustard Coated Roast Leg Of Lamb Recipe