Lamb Leg Roast

5.0(5)

Well it is that time of year again. Many of us will be making a Passover Dinner with a leg of lamb. For those who have never roasted a leg of lamb, here is a very easy recipe.

by Darlene Summers·published 2003-04-22

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Lamb/Sheep

Servings

(6–8)

Total time

2h 5m

prep 5 min

Calories / serving

610 kcal

Ingredients (6)

serves

3 tablespoons coarse grain mustardmustard
2 garlic cloves (minced)garlic
1 1/2 teaspoons rosemary (crushed)rosemary
1/2 teaspoon fresh ground pepperpepper
4 lbs leg of lamb (trimmed, boned, rolled and tied)
mint jelly (optional)mint

Instructions (7 steps)

01Combine mustard, garlic, rosemary and pepper.
02Rub all over the leg of lamb (lamb may be covered and refrigerated to marinate up to 24 hours before roasting).
03Place roast in foil-lined roasting pan.
04(Insert Meat Thermometer into thickest part of the roast). (Temperature desired is 150° for medium well done).
05In preheated 400° oven, roast for 15 minutes and then reduce oven temperature to 325° for 1 hour and 20 minutes for 4 pound medium well done roast. If well done roast is desired, cook longer to your desired doneness.

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Rich recipe — supports nutrition-aware planning.