Dragan's Leg of Lamb with Garlic and Beer

Dragan's Leg of Lamb with Garlic and Beer

Priyanka 17

"This is a really easy and great tasting recipe that our I got from my Guatemalan friend. Served with some crusty bread and a salad, it makes a delicious meal for company and festive occasions."

Ingredients 2 h 20 m {{adjustedServings}} servings 1012 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1012 kcal
  • 51%
  • Fat:
  • 53.6 g
  • 82%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 99.4 g
  • 199%
  • Cholesterol:
  • 382 mg
  • 127%
  • Sodium:
  • 348 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of water to a boil. Add the potatoes and carrots; boil for about 3 minutes. Drain and set aside.
  2. Rinse the leg of lamb and pat dry. Place it in a roasting pan and season generously with salt and pepper. Rub the salt and pepper into the meat. Use a small knife to make incisions big enough for a garlic clove to fit in all over the leg. Stuff the garlic cloves into the holes. Spoon the mustard over the lamb and rub it in as well.
  3. Roast, uncovered, in the preheated oven for about 30 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C) Add the potatoes and carrots to the roasting pan. Baste the lamb with beer, reserving the rest for basting at 20 minute intervals.
  4. Continue to roast the lamb until the internal temperature reaches at least 140 degrees F (60 degrees C) for medium rare, about 1 1/2 hours longer. Remove from the oven and allow to rest for at least 5 minutes before carving. Spoon the pan drippings over the meat and vegetables when serving.
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Reviews 9

  1. 11 Ratings

Sammi M

This was amazing and simply easy to make! For those who are not cooks, you need to cut your potatoes about the size of your carrots for even cooking. Also, GENEROUSLY add salt and coarse pepper - for my 3lb lamb, I used about 5 TBLS of rock salt (rock salt is better for meat rubs, I think). As far as coooking time, after the first 30 minutes at 400 degrees, cook lamb at 350 degrees for about 10-15 minutes per pound. Use 10 minutes as your gauge for medium rare in the middle. For those who like medium, they can eat the ends. If you want ends wells done and the middle medium, then use the 15 minutes per pound rule. ENJOY!


I modified this slightly - I had a 4.5 lb leg of lamb and used 20 cloves. I cut them in half and inserted them all over. But I am pretty sure next time I'm going to do the full 30. It is not too many! I left off the mustard but instead made a rub of 3 tsps dried rosemary, a little olive oil and some salt/pepper (not sure on amounts...just to "taste"). I took it out after about 1 1/2 hours total because my temperature was 150. And I loved the flavor I got on the potatoes/carrots due to the basting I did with the beer/juices (hefe) at the bottom. I wish I would have added more veggies to my pan.


Very easy and tasty!!! Like the one pan idea and roasted potatos were memories of a dish my mom used to make. Garlic cloves in and coated with SnP and mustard and let sit in fridge overnight. More mustard and 1/2 hour at 400 and 1.5 hrs at 3.75 - perfect!!!