Lamb Leg Roast
"Well it is that time of year again. Many of us will be making a Passover Dinner with a leg of lamb. For those who have never roasted a leg of lamb, here is a very easy recipe."
- Ready In:
- 2hrs 5mins
- Ingredients:
- 6
- Serves:
-
6-8
ingredients
- 3 tablespoons coarse grain mustard
- 2 garlic cloves (minced)
- 1 1⁄2 teaspoons rosemary (crushed)
- 1⁄2 teaspoon fresh ground pepper
- 4 lbs leg of lamb (trimmed, boned, rolled and tied)
- mint jelly (optional)
directions
- Combine mustard, garlic, rosemary and pepper.
- Rub all over the leg of lamb (lamb may be covered and refrigerated to marinate up to 24 hours before roasting).
- Place roast in foil-lined roasting pan.
- (Insert Meat Thermometer into thickest part of the roast). (Temperature desired is 150° for medium well done).
- In preheated 400° oven, roast for 15 minutes and then reduce oven temperature to 325° for 1 hour and 20 minutes for 4 pound medium well done roast. If well done roast is desired, cook longer to your desired doneness.
- Remove roast to cutting board and let stand 10 minutes before slicing.
- Serve with mint jelly if desired.
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Reviews
-
Thank you for a wonderful recipe for roast leg of lamb. Because one of our guests mentioned that lamb should have a "Greek" flavor I added 1/2 tsp of oregano and the result was amazing. I also had fresh rosemary which am sure added to the wonderful smells coming out of the oven. On the side I had Tzatziki and a tomato salad with black olives and feta. Everyone said it was one of the best meals they have ever had....so success all around. So, again, thank you for a memorable meal. Oh, I did marinate overnight....... -
Wow! I made 3 roasts to serve 19 people at our church Seder. EVERYBODY LOVED IT -
This is a fantastic recipe Darlene. I made this last night for a whole bunch - this is the first time I have seen all the kids eat EVERYTHING on their plates then ask for more! The meat is so juicy and tender. Definitely a keeper!! Thank you. -
I was looking for a new taste for leg of lamb and found it in Darlene's recipe. Even though I did not marinate the meat, it was extremely tasty. Thanks, Darlene. -
an easy and delicious recipe - i wish i'd had this for our first Passover last year :) - it was much like the french country hams we make, very juicy and flavourful
RECIPE SUBMITTED BY
Darlene Summers
Carterville, Illinos
I would like to let you all know that I am no longer able to review your recipes that I have tried. since they changed the site around webtv does not supprt zaars new site.I have a webtv not a computer and webtv does not support the new recipezaar site.
so I will no longer be able to review your great recipes,nor will I be able to put my own recipes on here.Please don't think I wouldn't like to review your recipes,it was one of the nice parts of zaar that I did enjoy doing. So please forgive!!!
I am Married to the same guy for 40 years,I Have 2 beautiful Daughters, who have given me 6
grand and glorious grandchildren.
I love to cook,in fact you could call it my favorite hobby
My pet peeve is telemarketers,Every time I get busy with my recipe hobby one of them will call and knock me off the web,and of coarse I waste precious time getting back on.I am disabled,so I no longer work,and have plenty of time to pursue my hobby.
My best dish I make is Lasagna but thats just because I love lasagna.I am also asked to bring No-Bake cookies at all of our potlucks, and linger-longers at church.Meat loaf is another often requested dish I am asked to bring...... NOT MY meatloaf but .... My husbands.
He is as good a cook as I am,He can cook anything I can cook, and I can cook anything he can cook,but some things I make better,and some He makes better...So we do a lot of compromising at our house.
