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Recipe: Leg of Lamb

Tasty and juicy, perfect for a holiday feast.

Leg Of Lamb Ingredients

  • 8 pounds whole leg of lamb

  • salt to taste

  • ground black pepper to taste

  • 6 ounces prepared mustard

  • 1 dash Worcestershire sauce

  • 2 tablespoons all-purpose flour

  • 4 cloves garlic, sliced

How to Make Leg Of Lamb

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Generously salt and pepper lamb. Smear the mustard all over the lamb and sprinkle it with a fine coating of flour. Place lamb in a roasting pan and place slices of garlic over top. Sprinkle with Worcestershire sauce to taste.

  3. Roast uncovered at 325 degrees F (165 degrees C) until desired doneness. About 20 minutes per pound for a pink roast. Remove from pan to a heated platter. Use the drippings to make a gravy by a little flour and water. Season with salt and pepper.

Leg Of Lamb Nutritions

  • Calories: 475.8 calories

  • Carbohydrate: 2.8 g

  • Cholesterol: 164 mg

  • Fat: 29.8 g

  • Fiber: 0.7 g

  • Protein: 46.1 g

  • SaturatedFat: 12.2 g

  • ServingSize:

  • Sodium: 328.9 mg

  • Sugar: 0.2 g

  • TransFat:

  • UnsaturatedFat:

Leg Of Lamb Reviews

  • Fantastic This recipe came out great. I used a honey dijon mustard and added the Worcestershire sauce to the mustard before spreading it on the leg. I also added parsley, rosemary, and garlic powder under the mustard. Even my family members who said they do not like lamb, loved this recipe. Plus it was SO easy. Thanks

  • This was very good, but I did make some changes. For mustard I used a sweet hot mustard. It worked very well. It gave some of the heat of mustard with out overwhelming the taste of the lamb. I skipped the flour. Instead of just laying garlic slices on it, I cut pockets into the lamb and put the garlic slices in there. I also added a bit of Rosemary, Basil and Thyme. Not a lot, just enough to add a hint of herb flavor. I also added the herbs and mustard and everything about an hour before cooking so it would have some time to soak into the meat. My husband loved it, as did I.

  • This was my first time making lamb and this was an easy recipe that was very good. I used a 6 lbs leg and used only as much mustard as was needed to cover the leg completely. I also used garlic powder when I used the salt and pepper. Yummy.

  • I loved this recipe, but I also altered it a bit. I added all ingredients minus the flour and plus 1 T. lemon juice and 1 T. white wine and mixed a paste to spread on lamb. I lined the pan with sliced carrots and potatoes. I started the lamb at 425* for first 25 minutes.

  • I found some sweet classic dijon and loved it so much I added a lot more than was called for here. It was a hit. Very easy to make, delicious and satisfying.

  • GREAT GREAT GREAT...MY FATHER EVEN LIKED IT

  • A Friend of mine did this and it was Fabulous She used Dijon & Wooster, then smeared it with crushed garlic -- she forgot about the flour, it was so yummy

  • I used a boneless butterflied leg of lamb for this instead of a whole leg and it turned out great and cooked much faster, about 15 minutes/lb. CHANGES: We love garlic so in addition to the fresh cloves, I mixed in garlic powder with the flour to add extra flavor. Used dijon mustard instead of prepared. Added several "dashes" of Worcestershire sauce. GRAVY TIP: I added about 1/2 c of water to the roasting pan about 15 minutes before the roast was done. It will slowly cook with the flour and juices already in the pan, so that when the roast is done you can just sieve the remaining liquid and get a really great "jus" to serve over the lamb. Served with roasted lemon potatoes and tomato salad. Will make again.

  • Overall good recipie. Classic by Pierre Franey is better, but for a change, this is OK.

  • I thought this was fabulous I used dijon and mixed about 1/2 t of the Worcestershire into it. Didnt flour, as Im low-carb and it still made a lovely sauce after the addition of cream at the end.

  • Turned out perfect for xmas dinner - followed the recipe pretty much as offered and the meat was medium rare just as we like

  • I didnt like this at all. The mustard overpowered the taste of the lamb.

  • This is so good. I changed it a bit. I first rubbed with salt and pepper. The after combining dijon mustard, red wine vinegar, olive oil and fresh garlic, rubbed the lamb and let it marinate on the counter for about 2 hours. Then baked. Awesome.

  • 4.35 pound boneless leg of lamb. Cooked at 325 for 1 hour and 45 minutes came out RARE. At a dinner party boo.

  • Good and easy- my husband really enjoyed this

  • Good flavor, but couldnt taste the mustard at all on the lamb after cooking. Next time Ill just use more, or stronger mustard.

  • I did not like this recipe at all.

  • We normally make our lamb with a Greek Marinade and wanted a change. My teenagers were a little skeptical at first, but ended up loving it. My roast was only about 6 lbs. and I should have adjusted the mustard a little, but we really did enjoy the flavors

  • Wonderful taste and so easy to make also makes great gravy.

  • My parents had never had "good" lamb, so I made this for them. It was quite the hit I also used honey dijon. Will definitely make this again.

  • This was really good I am the only one in the house that likes lamb

  • This is by far the best leg of lamb Ive had, outstanding. I thought it used too much mustard, so I went a little light on it. Could have used it all. I have told many people about this recipe. We raise and sell lamb at markets and this recipe is a keeper. I think this would work well on pork loin too. I followed the advise of another review and added garlic in the leg and some extra herbs, not too much, just enough.

  • Love this recipe, easy to prepare and it has a great flavor....Thanks for sharing

  • I had a 7 lb leg of lamb. I salt & peppered the leg, rubbed Worcestershire sauce then rubbed a generous amount of powdered mustard all over the leg. I roasted it fat side up It was my first time cooking and eating lamb. It browned beautifully and the mustard crust was delicious. It was a bit hit

  • This was the highlight of our Christmas dinner The house filled with wonderful aromas of lamb, honey mustard and garlic. The meat was so moist and tender inside the crispy exterior. Terrific recipe, thanks for sharing it

  • I wish I thought of taking a photo, but the lamb came out perfect. It was simple to make and the oven took care of the cooking and let me know when it was done. Excellent

  • Great so moist

  • Awesome loved the fresh strawberries on top. It added a bit of appeal to the overall presentation.

  • Hubby liked the garlic and mustard crust. This was a really nice meal.

  • I have made this several times now for Easter. It is SO good you will absolutely love it. The first time I made it and first bite, oh my... I couldnt believe I had cooked that Now a family favourite and make it every Easter. Note: I followed the recipe exactly.

  • Turned out wonderful. Very easy to follow.

  • Loved it, I added cinnamon to the mix and it was delicious.

  • The garlic adds amazing flavor. I used fresh rosemary, chopped it, and mixed it with sea salt, black pepper and olive oil, then rubbed that on just before putting it in the oven.

  • I used all the ingredients not sure about the ratios cause I eyeballed it. Turned out beautifully.

  • It tasted awesome. We pared down to 3 pounds because that is all we could buy and the cooking time was way off. We used a meat thermometer cooked to 165. Next time I would do 160.

  • Fabulous as is. This was really good as is.

  • I was amazing. Easy and delicious. I will make this again and again.

  • Dont. Go by cooking time ,use internal temp 160-165 for perfect medium

  • It was excellent. I used a combination of boldnspicy and classic mustard - about 50/50. Everyone enjoyed and I made stew with the leftover meat.

  • Used yellow and brown mustards, and added a little honey. Crushed the garlic into the mustard and mixed in the Worcestershire as well as small amounts of rosemary and marojam before spreading onto the lamb. Delicious

  • We raise lamb so I am always looking for good recipes This one was written well and the ingredience were spot on A keeper for us Thank you

  • I used Dijon mustard and surrounded the leg with red potatoes. Both the lamb and the potatoes were delicious.

  • It turned out perfectly

  • This was a great recipe. The whole family loved it.

  • I say I loved it. Simple to prepare and very tasty

  • This recipe was great although I used Dijon mustard instead of yellow mustard and omitted the brown sugar very east best lamb ever

  • It came out perfect, juicy and perfectly seasoned. Couldnt have been easier or tastier

  • I did a 4lb. Leg, everyone loved it. I started the leg in the oven at 425 for 15-20 minutes then cooked it on low for 1 q

  • Lamb came out beautiful

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