Leg of Lamb with Mustard Garlic and Rosemary - BigOven 105883
Leg of Lamb with Mustard Garlic and Rosemary

Leg of Lamb with Mustard Garlic and Rosemary

Ready in 1 hour
3 review(s) averaging 4.3. 100% would make again

Top-ranked recipe named "Leg of Lamb with Mustard Garlic and Rosemary"

Share it:

Try this Leg of Lamb with Mustard Garlic and Rosemary recipe, or contribute your own. "Mustard" and "Meats" are two tags used to describe Leg of Lamb with Mustard Garlic and Rosemary.

"Great recipe. I used fresh rosemary picked from the garden. The cook time may be less if you use a convection oven. "

- FatBoy2002

Ingredients

Are you making this? 
3 tb Rosemary; chopped
3 lg Garlic
2 tb Dijon mustard
1 Leg of lamb
1/4 c olive oil

Original recipe makes 6

Servings  

Preparation

Make 1/2" slits in the top and sides of the leg of lamb about 1" apart. Slice enough garlic slivers to fill each slit, and push the garlic slivers completely into the slits. This should use 1-2 cloves of garlic. Chop up the remaining garlic, and combine with the oil, rosemary, and mustard to form a paste. Spread the paste evenly over the top of the lamb. Preheat oven to 425. Cook the lamb for 30-40 minutes at 425, then lower the oven to 375 and continue cooking for an additional 12 minutes/pound for medium rare, 20 minutes/pound for medium. From: andrea@moonlight.berkeley.edu (Andrea Goldsmith) On 27 JUN 95 230306 -0600

Verified by stevemur

Marinade of garlic, dijon mustard, olive oil and chopped fresh rosemary. photo by FatBoy2002 FatBoy2002

Final product. Great recipe. photo by FatBoy2002 FatBoy2002

Calories Per Serving: 1318 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Leg of Lamb with Mustard Garlic and Rosemary

I'd rate it:


sign in to add your comment

Learn more

Rosemary

Recipe ideas by email


Reviews

Add yours!

Great recipe. I used fresh rosemary picked from the garden. The cook time may be less if you use a convection oven.
FatBoy2002 2 years ago
I think the next time I try this, I might cover it in the second half of the cooking process. Also, I'm not sure if you should any liquid to the pan or not but mine came out a little dry, however the flavor was there.
JRowan 4 years ago
This is a no fail why to make lamb and it's not just for Sunday dinner.
silverfamily 4 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free