Mustard-Herb Glazed Roast Leg of Lamb
- Ready In:
- 2hrs 5mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 (5 -6 lb) leg of lamb, trimmed
-
Glaze
- 1⁄4 cup Dijon mustard
- 2 teaspoons soy sauce
- 3 garlic cloves, minced
- 1⁄2 teaspoon dried thyme
- 1 teaspoon dried basil
- 1⁄2 teaspoon dried rosemary
- 1 tablespoon olive oil
- salt
- fresh ground black pepper
directions
- Preheat oven to 350°.
- Dry the lamb with paper towels and place on a rack in a heavy roasting pan.
- In a small bowl, combine all the glaze ingredients; mix well.
- Spoon the glaze evenly over the lamb; pour 2 cups water into the pan.
- Roast the lamb for 1/2 to 1 3/4 hours, or until an instant-read thermometer inserted in the thickest part of the lamb reads 135° for medium-rare (check periodically to make sure there is some liquid in the bottom of the pan and add more water if necessary).
- If you prefer lamb more well don, cook to 140° to 150° for medium.
- Remove the lamb and place on a carving board; let rest for at least 10 minutes.
- Place the roasting pan on top of the stove and add a bit more water; cook over medium heat, stirring to scrape up the browned bits from the bottom of the pan.
- Taste and adjust the seasonings; degrease the pan juices and pour into a gravy boat.
- Care the lamb into thin slices and serve with the juices.
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