Grilled Leg of Lamb with Spiced Mustard and Rosemar

Name: Grilled Leg of Lamb with Spiced Mustard and Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon dry mustard; 1 teaspoon ground cardamom; 1/4 teaspoon ground cloves; 1 tablespoon apple cider vinegar; 1/2 cup frozen apple juice concentrate, thawed; 1/2 cup spicy brown mustard (such as Gulden's); 1 tablespoon chopped fresh rosemary; 2 teaspoons olive oil; Coarse kosher salt; 1 5-pound boneless leg of lamb, butterflied, trimmed of all fat; Nonstick vegetable oil spray

Servings: persons

1 tablespoon dry mustard
1 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 tablespoon apple cider vinegar
1/2 cup frozen apple juice concentrate, thawed
1/2 cup spicy brown mustard (such as Gulden's)
1 tablespoon chopped fresh rosemary
2 teaspoons olive oil
Coarse kosher salt
1 5-pound boneless leg of lamb, butterflied, trimmed of all fat
Nonstick vegetable oil spray

1
Combine first 3 ingredients in small bowl.
2
Gradually whisk in vinegar.
3
Let stand 15 minutes.
4
Whisk in apple juice concentrate, brown mustard, rosemary, and oil.
5
Season marinade to taste with coarse salt and pepper.
6
Place lamb, boned side up, in 15x10x2-inch glass baking dish.
7
Sprinkle with salt and pepper.
8
Spread 1/3 cup marinade over top to coat.
9
Turn over.
10
Sprinkle with salt and pepper.
11
Spread remaining marinade over lamb.
12
Cover dish with plastic wrap; chill overnight.
13
Spray grill rack with nonstick spray.
14
Prepare barbecue (medium heat).
15
Place lamb on grill with marinade still clinging (reserve dish with marinade).
16
Grill 15 minutes.
17
Turn lamb over.
18
Grill 15 minutes, brushing with marinade from reserved dish.
19
Turn lamb over again and grill until thermometer inserted into thickest part registers 130F for medium-rare, brushing often with any remaining marinade, about 5 minutes longer per side.
20
Transfer lamb to platter.
21
Cover loosely with foil; let rest 15 minutes.
22
Slice lamb thinly; arrange on platter and serve.

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon dry mustard, 1 teaspoon ground cardamom, 1/4 teaspoon ground cloves, 1 tablespoon apple cider vinegar, and more.

Yes, Grilled Leg of Lamb with Spiced Mustard and Rosemary falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Leg of Lamb with Spiced Mustard and Rosemary

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions