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Mustard-Crusted Leg of Lamb

Mustard-Crusted Leg of Lamb

Oxmoor House JANUARY 2004

  • Yield: 8 servings (serving size: 4 ounces lamb and 1 tablespoon jelly)
  • Cook time:1 Hour, 22 Minutes
  • Prep time:8 Minutes
  • Stand:10 Minutes

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 244
  • Fat: 7.1g
  • Saturated fat: 2.5g
  • Protein: 29.6g
  • Carbohydrate: 14.4g
  • Cholesterol: 91mg
  • Iron: 2.8mg
  • Sodium: 331mg
  • Calories from fat: 27%
  • Fiber: 0.2g
  • Calcium: 22mg
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