Mustard-Crusted Leg of Lamb



8 servings (serving size: 4 ounces lamb and 1 tablespoon jelly)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 1 Hour, 22 Minutes
Stand: 10 Minutes

Nutritional Information

Calories 244
Fat 7.1 g
Satfat 2.5 g
Protein 29.6 g
Carbohydrate 14.4 g
Cholesterol 91 mg
Iron 2.8 mg
Sodium 331 mg
Caloriesfromfat 27 %
Fiber 0.2 g
Calcium 22 mg


1 (2 1/2-pound) rolled boneless leg of lamb, trimmed
Cooking spray
2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
1 1/2 teaspoons dried rosemary, crushed
3/4 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/2 teaspoon sugar
3 garlic cloves, minced
1/2 cup mint jelly


Preheat oven to 400°.

Place lamb on rack of a broiler pan coated with cooking spray.

Combine mustard and next 6 ingredients. Brush mustard mixture evenly over lamb. Insert a meat thermometer into thickest part of lamb. Bake at 400° for 1 hour and 22 minutes or until thermometer registers 145° (medium-rare). Let stand 10 minutes before slicing. Serve with mint jelly.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2004
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