Rosemary-Mustard Leg of Lamb – a delicious recipe with lamb, garlic, rosemary, brown sugar, kosher salt, fresh ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Trim all fat off of lamb.
2
Butterfly lamb.
3
(I do this solely so it cooks quicker and more evenly).
4
Place garlic in food processor and finely chop.
5
Place remaining ingredients in the food processor and blend.
6
Spread paste on outside of lamb.
7
Cover and refrigerate for 4 hours or more.
8
Take lamb out of refrigerator and let sit for 1/2 hour or more to bring to room temperature.
9
Place a digital thermometer in the thickest part of the lamb and set it for 155 (or desired temperature).
10
Place the lamb in a 400 degree oven.
11
After 15 minutes, turn the oven down to 350.
12
Allow to cook.
13
A decent estimate of time for this (or any roast) is 15 minutes plus 20 minutes for every pound.
14
After the lamb is done cooking, pull it out of the oven and allow it to sit for 15-20 minutes.
15
Carve and enjoy!
404
kcal
Calories
17
g
Fat
39
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 12 lbs leg of lamb, 4 garlic cloves, 3 teaspoons dried rosemary, 1 tablespoon dark brown sugar, and more.
Yes, Rosemary-Mustard Leg of Lamb 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
