Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 4 Ratings

Leg of lamb looks much more difficult than it is -- and the end result is so worth the effort. The sweetness of parsley, mint, and rosemary pairs perfectly with the umami of the roasted meat.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

roast:
105 mins at 325°
stand:
15 mins
prep:
30 mins
Servings:
12
Max Servings:
16
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Roasted Leg of Lamb

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. Cut 1/2-inch-wide slits about 1 inch deep into meat. Drizzle lemon juice over meat and into slits. In a small bowl combine next five ingredients (through pepper). Rub mixture over meat and into slits; insert garlic into slits.

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Instructions Checklist
  • Place meat on a rack in a shallow roasting pan. Roast 1 3/4 to 2 1/4 hours for medium-rare (135°F) or 2 1/4 to 2 3/4 hours for medium (150°F). Remove from oven. Cover with foil and let stand 15 minutes. If desired, serve with mint jelly and/or Creamy Mustard Sauce.

Herb-Rubbed Boneless Leg of Lamb

Substitute a 5- to 6-lb. boneless leg of lamb roast for the bone-in leg of lamb. Prepare as directed, except roast 2 to 2 1/2 hours for medium-rare (135°F) or 2 1/2 to 3 hours for medium (150°F).Per 5 oz. meat: 397 cal., 27 g total fat (12 g sat. fat, 0 g trans fat), 129 mg chol., 175 mg sodium, 1 g carb., 0 g fiber, 35 g pro.Exchanges: 5 Medium-Fat Meat

Nutrition Facts (Roasted Leg of Lamb)

311 calories; total fat 21g; saturated fat 9g; polyunsaturated fat 2g; monounsaturated fat 9g; cholesterol 100mg; sodium 151mg; potassium 395mg; carbohydrates 1g; fiber 0g; sugar 0g; protein 27g; trans fatty acid 0g; vitamin a 97IU; vitamin c 4mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 9mg; vitamin b6 0mg; folate 32mcg; vitamin b12 4mcg; calcium 20mg; iron 3mg.

Creamy Mustard Sauce

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small stainless-steel, enamel, or nonstick saucepan combine wine, shallot, and vinegar. Bring to boiling; reduce heat to medium. Boil gently, uncovered, 7 to 9 minutes or until nearly all of the liquid is evaporated. Stir in cream. Bring to boiling and cook 1 minute to reduce cream slightly. Reduce heat to medium-low. Using a wire whisk, stir in butter, one piece at a time, allowing each piece to melt before adding the next (about 8 minutes). Whisk in mustard. If desired, strain sauce. Season to taste with salt and white pepper.

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Reviews

4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/13/2017
so tender