Roast Leg of Lamb with Mustard and Red Wine Sauce

Name: Roast Leg of Lamb with Mustard and Red Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 6-to 6 1/4-pound leg of lamb, large bone removed, shank bone left intact; 5 large garlic cloves, pressed; 2 tablespoons mustard seeds; 1 tablespoon dry mustard; 1 tablespoon Dijon mustard; 1 teaspoon salt; 1 teaspoon ground pepper; 1 750-ml Cabernet Sauvignon or other dry red wine; 3 cups unsalted beef stock or canned unsalted broth; 1 14 1/2-ounce can low-salt chicken broth; 3 large shallots, finely chopped; Additional dry mustard; Fresh parsley sprigs

Servings: persons

1 6-to 6 1/4-pound leg of lamb, large bone removed, shank bone left intact
5 large garlic cloves, pressed
2 tablespoons mustard seeds
1 tablespoon dry mustard
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon ground pepper
1 750-ml Cabernet Sauvignon or other dry red wine
3 cups unsalted beef stock or canned unsalted broth
1 14 1/2-ounce can low-salt chicken broth
3 large shallots, finely chopped
Additional dry mustard
Fresh parsley sprigs

1
Trim all fat and connective tissue from lamb.
2
Stir garlic, mustard seeds, 1 tablespoon dry mustard, Dijon mustard, salt and pepper in bowl to form paste.
3
Spread half of paste over 1 side of lamb.
4
Place piece of plastic wrap large enough to cover lamb in baking dish.
5
Place lamb atop plastic wrap, paste side down.
6
Spread remaining paste over second side of lamb.
7
Gather plastic around lamb, covering completely.
8
Chill overnight.
9
Combine wine, beef stock, chicken broth and shallots in large saucepan.
10
Boil until liquid is reduced to generous 1 cup, about 45 minutes.
11
(Sauce can be made 1 day ahead.
12
Cover and chill.)
13
Preheat oven to 375F.
14
Remove plastic from lamb.
15
Place lamb on rack in roasting pan.
16
Sprinkle with additional dry mustard, salt and pepper.
17
Roast until thermometer inserted into thickest part of lamb registers 125F., about 1 hour 30 minutes.
18
Place on platter.
19
Add sauce to pan.
20
Bring to boil, scraping up any browned bits.
21
Garnish lamb with parsley; carve at the table.
22
Pass sauce separately.

322

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 6-to 6 1/4-pound leg of lamb, large bone removed, shank bone left intact, 5 large garlic cloves, pressed, 2 tablespoons mustard seeds, 1 tablespoon dry mustard, and more.

Yes, Roast Leg of Lamb with Mustard and Red Wine Sauce falls under the Soups & Stews 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!