Herbed Leg of Lamb

"My family loves lamb. I have an abundance of fresh herbs growing in my garden, and this is one of my favorite recipes for leg of lamb. Every fall I can some pear and apple chutney, and I usually serve it with lamb, instead of mint jelly."
 
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Ready In:
3hrs 30mins
Ingredients:
8
Serves:
10
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ingredients

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directions

  • Season lamb with salt and pepper.
  • Sliver two cloves of the garlic.
  • With a sharp knife, cut slits into the lamb and insert the slivers of garlic.
  • Rub meat generously all over with the dijon mustard.
  • Mix the herbs and pat evenly all over meat.
  • Heat oven to 375.
  • In roaster with a cover, place the lamb and the remaining peeled cloves of garlic.
  • Roast uncovered for 1 hour.
  • Reduce the broth and wine to make 2 cups.
  • At the end of the hour, reduce the oven temperature to 300.
  • Pour the 2 cups liquid over the lamb, cover and roast for one hour.
  • At the end of this hour, baste and roast for 45 minutes longer.
  • Turn off the oven and let sit, covered.
  • Serve with au jus and chutney or mint sauce, if desired.

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RECIPE SUBMITTED BY

<p>I live in Richardson Texas, and am thrilled to say that my short stint in the Insurance industry ended in March of 2012. After being in the Food business for my entire career, I realized that my true calling was in that arena. I returned to food sales for a short time.&nbsp; While I do love food sales, I also love to cook.&nbsp; Friends and family have always encouraged me to open my own personal chef service, and I enthusiastically did that in October of 2013!&nbsp; I have targets of busy families, empty nesters, folks coming home from rehab (the caregivers often don't cook), the over '70 crowd (the kitchen is closed!)..I go over menus with my clients and deliver to them at pre arranged times during the week. I am passionate about good food and good wine. These days, I spend all day in my kitchen, so I am inspired to cook by almost anything; if it's to feed a shut-in, to try out new recipes on the two of us, to have an impromptu dinner, it doesn't matter. My husband of 27 years and I love to entertain. To tell what my favorite cookbook is would be like asking a mother of many who is her favorite child. My favorite child (we have only one) is a feisty red head with gorgeous blue eyes. I would adore going to a cooking school in Tuscany, then Greece, then spend time in the UK, Israel, Spain, Southern France and I think that would take longer than a month off...Pet Peeves? Waiters who auction your food. (who had the chicken?)</p>
 
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