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Leg of Lamb

Leg of Lamb

Johnna

Tasty and juicy, perfect for a holiday feast.

Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 476 kcal
  • 24%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 46.2 g
  • 92%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 329 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Carrie
82
11/21/2005

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!

Cambry
47
10/12/2006

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.

MAMADRAG
36
5/11/2003

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.