Leg Of Lamb With Garlic And Mustard Recipes

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GRILLED LEG OF LAMB WITH ROSEMARY, GARLIC, AND MUSTARD



Grilled Leg of Lamb with Rosemary, Garlic, and Mustard image

Provided by Sisi Carroll

Categories     Garlic     Lamb     Mustard     Easter     Low Cal     Backyard BBQ     Dinner     Rosemary     Family Reunion     Grill     Grill/Barbecue     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 9

1 well-trimmed 6-pound boneless leg of lamb, butterflied to even 2-inch thickness
8 garlic cloves, peeled, divided
1/2 cup whole grain Dijon mustard
1/2 cup extra-virgin olive oil
1/4 cup dry white wine
2 tablespoons finely chopped fresh rosemary
2 tablespoons fresh lemon juice
Nonstick vegetable oil spray
Fresh rosemary sprigs and fresh Italian parsley sprigs

Steps:

  • Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15 x 10 x 2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.
  • Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes.
  • Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs.
  • What to drink:
  • Syrah would be delicious with the grilled lamb. Mix things up by skipping California and Australian Syrahs and going with an Italian Syrah instead. One to try: the velvety, full-bodied 2006 Villa Pillo Syrah Toscana ($16, Italy).

EASY PROVENCAL LAMB



Easy Provencal Lamb image

Provided by Ina Garten

Categories     main-dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 12

1 (6- to 7-pound) bone-in leg of lamb, trimmed and tied
1/2 cup Dijon mustard
3 tablespoons chopped garlic (9 cloves), divided
1 tablespoon chopped fresh rosemary leaves
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper
3 pounds ripe red tomatoes, cored and 1-inch-diced
1/2 cup good olive oil
1/2 cup good honey, divided
1 large Spanish onion, sliced
4 sprigs fresh thyme
2 sprigs fresh rosemary plus branch of rosemary for garnish

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of the garlic, the rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
  • Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
  • Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top. Garnish with a branch of rosemary.

GARLIC-ROASTED LEG OF LAMB



Garlic-Roasted Leg of Lamb image

A boned roast leg of lamb will be much easier to carve; tie the leg securely so that it cooks evenly. Serve with the pan sauce on the side for a delicious dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 2h10m

Number Of Ingredients 5

1/2 cup olive oil
10 garlic cloves
Salt and pepper
1 boned, rolled, and tied leg of lamb (about 7 pounds)
Lamb Pan Sauce

Steps:

  • Preheat oven to 400 degrees. In a blender, process oil, garlic, 1 tablespoon salt, and 1 teaspoon pepper until smooth and emulsified, scraping down the sides as needed.
  • Place lamb, fat side up, on a rack set on a roasting pan; spread garlic paste all over lamb. Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135 degrees for medium rare, about 2 hours.
  • Transfer lamb to a platter, and discard string; keep warm while you make the Pan Sauce. Slice lamb just before serving.

ROAST LEG OF LAMB WITH LEMON, GARLIC, AND ROSEMARY



Roast Leg of Lamb with Lemon, Garlic, and Rosemary image

The longer the lamb marinates in the seasoning paste, the better flavor you'll have. Anywhere from 1 to 24 hours will work, but overnight is best. Slice the leftovers for pita stuffed sandwiches topped with tabbouleh.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 7

2 whole lemons, washed, seeded, and chopped
2 sprigs of fresh rosemary, leaves removed
5 to 6 garlic cloves, peeled
1 tablespoon coarse salt
1/2 teaspoon freshly ground black pepper
2 to 4 tablespoons extra-virgin olive oil
1 boneless leg of lamb, butterflied, boned, and cut to lay flat (about 5 pounds)

Steps:

  • Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used, if done in batches. If you have neither, finely chop all ingredients together.
  • Open up the lamb and lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.
  • Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees. Roast for 45 minutes, or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.

DRAGAN'S LEG OF LAMB WITH GARLIC AND BEER



Dragan's Leg of Lamb with Garlic and Beer image

This is a really easy and great tasting recipe that our I got from my Guatemalan friend. Served with some crusty bread and a salad, it makes a delicious meal for company and festive occasions.

Provided by Priyanka

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 2h20m

Yield 6

Number Of Ingredients 7

1 pound new potatoes
12 ounces baby carrots
1 (5 pound) leg of lamb
30 cloves garlic, peeled
salt and pepper to taste
¼ cup coarse-grain brown mustard
1 cup beer

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of water to a boil. Add the potatoes and carrots; boil for about 3 minutes. Drain and set aside.
  • Rinse the leg of lamb and pat dry. Place it in a roasting pan and season generously with salt and pepper. Rub the salt and pepper into the meat. Use a small knife to make incisions big enough for a garlic clove to fit in all over the leg. Stuff the garlic cloves into the holes. Spoon the mustard over the lamb and rub it in as well.
  • Roast, uncovered, in the preheated oven for about 30 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C) Add the potatoes and carrots to the roasting pan. Baste the lamb with beer, reserving the rest for basting at 20 minute intervals.
  • Continue to roast the lamb until the internal temperature reaches at least 140 degrees F (60 degrees C) for medium rare, about 1 1/2 hours longer. Remove from the oven and allow to rest for at least 5 minutes before carving. Spoon the pan drippings over the meat and vegetables when serving.

Nutrition Facts : Calories 514.2 calories, Carbohydrate 24.8 g, Cholesterol 167 mg, Fat 23.9 g, Fiber 3.6 g, Protein 45.5 g, SaturatedFat 11.3 g, Sodium 280.6 mg, Sugar 3.4 g

LEG OF LAMB WITH GARLIC AND HERBS



Leg of Lamb with Garlic and Herbs image

Looking for a delicious alternative to your regular Sunday roast? Try a succulent leg of lamb; its easy to season and roast to perfection.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h10m

Yield 8

Number Of Ingredients 6

1 leg of lamb, 5 pounds
3 garlic cloves, cut into slivers
3 teaspoons dried dill weed
1 1/2 teaspoons salt
1 teaspoon dried rosemary leaves, crushed
1/2 teaspoon pepper

Steps:

  • Heat oven to 325°F. Do not remove fell (paperlike covering) from lamb. Make 10 or 12 small slits in lamb with tip of knife. Insert slivers of garlic into slits. Mix remaining ingredients; rub over lamb.
  • Place lamb, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of lamb and does not touch bone or rest in fat. Do not add water.
  • Roast uncovered to desired doneness: For medium-rare, 1 hour 40 minutes to 2 hours 5 minutes or until thermometer reads 140°F; for medium, 2 hours 5 minutes to 2 hours 30 minutes or until thermometer reads 155°F.
  • Cover lamb with tent of aluminum foil and let stand 15 to 20 minutes. Temperature will continue to rise about 5°F (to 145°F for medium-rare; to 160° for medium) and lamb will be easier to carve as juices set up. Remove foil.

Nutrition Facts : Calories 275, Carbohydrate 1 g, Cholesterol 125 mg, Fat 1 1/2, Fiber 0 g, Protein 39 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 540 mg

LEG OF LAMB WITH GARLIC AND ROSEMARY



Leg of Lamb with Garlic and Rosemary image

This old Gourmet recipe has reviews from 126 users, almost all of whom love it. So take it from them: even if it's your "first time cooking lamb," you'll be "hooked."

Categories     Garlic     Herb     Lamb     Roast     Easter     Rosemary     Red Wine     Spring     Gourmet

Yield 8 servings

Number Of Ingredients 6

1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
4 garlic cloves
1 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
1/2 teaspoon black pepper
1/4 cup dry red wine or beef broth

Steps:

  • Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
  • Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
  • Preheat oven to 350°F.
  • Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
  • Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

GARLIC AND HERB LEG OF LAMB WITH POTATOES RECIPE BY TASTY



Garlic And Herb Leg Of Lamb With Potatoes Recipe by Tasty image

Cooking a melts-in-your-mouth lamb recipe doesn't need to be complicated. This leg of lamb is rubbed with a lemony, garlic-herb-mustard paste before being roasted over a pan of white wine and potatoes. The potatoes soak up all the juices while the lamb gets charred on the outside and perfectly tender on the inside. Garnish with fresh rosemary and thyme before serving it as the centerpiece of a dinner you'll get endless compliments on.

Provided by Chris Salicrup

Categories     Dinner

Yield 10 servings

Number Of Ingredients 12

8 lb bone-in lamb roast with fat cap
12 cloves garlic, divided
½ cup olive oil
⅓ cup whole grain mustard, plus more for serving
1 lemon, juiced
10 sprigs fresh rosemary, stemmed and leaves finely chopped, plus whole sprigs for serving
10 sprigs fresh thyme, stemmed and leaves finely chopped, plus whole sprigs for serving
1 ½ tablespoons sea salt
1 tablespoon freshly ground black pepper
¾ cup dry white wine
2 ½ lb yukon gold potato, halved
flaky sea salt, for sprinkling

Steps:

  • 2-3 hours before roasting, prepare the lamb. Use a small, sharp knife to make 15 to 20 incisions, each about 2 inches (5 cm) deep, through the fat cap on top of the meat. Thinly slice 3 cloves of garlic and use your fingers to press the slices into the incisions.
  • In a blender, combine the remaining 9 garlic cloves, the olive oil, mustard, lemon juice, rosemary leaves, thyme leaves, salt, and pepper. Blend until a paste forms.
  • Spread the paste evenly all over the lamb. Let marinate at room temperature for 2 to 3 hours.
  • Preheat the oven to 425°F (220°C).
  • Place the lamb on a roasting rack in a roasting pan and pour the wine into the bottom of the pan. Roast for 15 minutes.
  • Remove the pan from the oven and reduce the heat to 325°F (160°C).
  • Arrange the potatoes, cut side down, in the roasting pan and place the lamb on the rack on top. Roast for 2 hours, tossing the potatoes and basting the lamb with the roasting liquid halfway through.
  • Transfer the potatoes to a platter, baste the lamb again with the remaining pan juices, and return the lamb to the oven. Continue to roast, basting often, until an instant-read thermometer inserted into thickest part of the leg reaches 130°F (for medium-rare), 45 minutes to 2 hours more, depending on thickness. (As a general rule, the lamb should roast 20 minutes per pound for medium-rare).
  • Transfer the lamb to a platter and set aside to rest for 20 minutes. While the lamb rests, return the potatoes to the roasting pan, season with flaky salt, and warm in the oven until just heated through, about 20 minutes. Return the potatoes to the serving platter.
  • Carve the lamb into ½-inch (1 cm) thick slices and arrange on the platter with the potatoes, garnished with rosemary and thyme sprigs. Serve with whole grain mustard alongside.
  • Enjoy!

Nutrition Facts : Calories 1152 calories, Carbohydrate 24 grams, Fat 70 grams, Fiber 3 grams, Protein 96 grams, Sugar 1 gram

GRILLED LEG OF LAMB WITH RED WINE, GARLIC, MUSTARD, AND SAGE



Grilled Leg of Lamb With Red Wine, Garlic, Mustard, and Sage image

Make and share this Grilled Leg of Lamb With Red Wine, Garlic, Mustard, and Sage recipe from Food.com.

Provided by TheBeave

Categories     Lamb/Sheep

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 9

1 cup dry red wine
3/4 cup chopped shallot
1/2 cup whole grain Dijon mustard
1/3 cup plus 1 tablespoon finely chopped fresh sage
1/4 cup olive oil
3 garlic cloves, pressed
7 lbs leg of lamb, boned, evenly flattened, outside fat partially trimmed (yields about 5 2/3 pounds)
1 cup low sodium beef broth
2 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

Steps:

  • Whisk wine, shallots, mustard, 1/3 cup chopped sage, oil, and garlic in medium glass bowl.
  • Transfer 1/2 cup marinade to small bowl; reserve for sauce.
  • Cover and chill.
  • Place leg of lamb in 2-gallon resealable plastic bag.
  • Pour remaining marinade into bag; seal.
  • Turn bag to coat, arranging lamb in 1 flat piece.
  • Place lamb in marinade on rimmed baking sheet. Chill overnight, turning occasionally.
  • Combine reserved 1/2 cup marinade and beef broth in small saucepan.
  • Boil until reduced to 3/4 cup, about 12 minutes.
  • Cool, cover, and chill.
  • Prepare barbecue (medium heat).
  • Remove lamb from plastic bag and transfer to large rimmed baking sheet with some marinade still clinging.
  • Open lamb like book and sprinkle on both sides with salt and pepper.
  • Transfer lamb to grill.
  • Cover and grill until charred and instant-read thermometer inserted into meat registers 135°F for medium-rare, about 10 minutes per side (some thicker pieces can be cut away from leg and grilled longer if desired).
  • Transfer to work surface; let rest 10 minutes.
  • Rewarm sauce.
  • Whisk in butter and remaining 1 tablespoon chopped sage.
  • Season to taste with salt and pepper.
  • Thinly slice lamb against grain. Transfer to platter.
  • Spoon some of sauce over. Garnish with fresh sage sprigs, if desired.

Nutrition Facts : Calories 623.2, Fat 42.6, SaturatedFat 17.3, Cholesterol 182.4, Sodium 270.1, Carbohydrate 3.8, Fiber 0.7, Sugar 0.4, Protein 50

LEG OF LAMB WITH GARLIC AND MUSTARD



Leg of Lamb With Garlic and Mustard image

This is strickly for lamb lovers out there! This is a "bold, in your face" taste...lots of garlic, tang from the vinegars and spiciness from the mustard and rosemary. This is way to easy to put together...but it does need up to 24 hours to marinate, so plan this well. I got this recipe from a well known Vancouver barbecue chef/author/firefighter, David Veljacic. He has won many, many awards for his recipes ...I though this was a winner!!!

Provided by Abby Girl

Categories     Lamb/Sheep

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

5 lbs boneless leg of lamb, trimmed of fat
6 large garlic, sliced lengthwise
1 cup cider vinegar
2 tablespoons balsamic vinegar
3 tablespoons Dijon mustard, grainy
1 tablespoon black pepper
1 tablespoon rosemary, chopped (preferebly fresh)
1 tablespoon mint, chopped (preferably fresh)

Steps:

  • Make 25 to 30 slits in the lamb and insert a slice of garlic into each one.
  • Combine the vinegars together and add to the lamb. Refrigerate for 12 - 24 hours, turning several times.
  • Remove the lamb from the vinegars pat dry with paper towels and set aside to reach room temperature.
  • Combine the Dijon mustard, pepper, rosemary and mint. Set aside. Brush the mustard paste onto the lamb.
  • Preheat the barbecue grill.
  • Place on the barbecue and cook until done.

Nutrition Facts : Calories 1336, Fat 97.2, SaturatedFat 42.2, Cholesterol 391.2, Sodium 448.5, Carbohydrate 4.2, Fiber 1, Sugar 0.6, Protein 102.5

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From spoonabilities.com


SLOW ROAST LEG OF LAMB WITH POTATOES - CRAFT BEERING
2022-07-05 Preheat oven to 300-325 F depending on how strong (300 F for fan assisted oven). Pat dry the leg of lamb, score the fatty parts with a sharp knife. Mix the finely chopped rosemary, minced garlic, Dijon mustard, salt and pepper and olive oil to form a paste. Rub all over the lamb. In a large roasting pan pour the chicken stock.
From craftbeering.com


MARMITE MUSTARD LEG OF LAMB WITH GARLIC AND ROSEMARY
2020-12-16 Instructions. Preheat oven to 300F. Trim excess fat from roast (leave a thin layer on top), then pat dry with a paper towel. Puncture several dozen times with paring knife, going about ¼ inch deep. Slide slices of garlic into holes. Sprinkle all …
From confessionsofagroceryaddict.com


ROASTED LEG OF LAMB WITH GARLIC, ROSEMARY, THYME, AND …
1½ tsp. chopped fresh thyme leaves. Dry the leg of lamb with paper towels. Using a sharp knife, score* the top side of the lamb by making shallow cuts all over. (Think scoring a ham.) In a small bowl, combine the olive oil, Dijon mustard, salt, pepper, garlic, rosemary, and thyme together. Place the lamb on a rack in a shallow roasting pan.
From chezcarrcuisine.com


GRILLED BUTTERFLIED LEG OF LAMB WITH ROSEMARY, GARLIC, AND …
Thinly slice 4 cloves of garlic. Spread lamb open on cutting board. Using tip of a paring knife, make 1/2-inch-deep slits all over lamb. Insert garlic slices into slits in lamb. Combine remaining 4 cloves of garlic, mustard, olive oil, white wine, rosemary, and lemon juice in the workbowl of a food processor. Pulse until coarse puree forms.
From plain.recipes


GRILLED BUTTERFLIED LEG OF LAMB WITH ROSEMARY, GARLIC, AND …
2018-08-30 Combine remaining 4 cloves of garlic, mustard, olive oil, white wine, rosemary, and lemon juice in the workbowl of a food processor. Pulse until coarse puree forms. Place lamb in a large shallow container and spread half of mustard mixture over top. Flip lamb and spread with remaining mustard mixture. Cover and let sit in refrigerator overnight.
From seriouseats.com


MUSTARD CRUSTED LEG OF LAMB RECIPE - FOOD NEWS
How to make herb and honey crusted leg of lamb? Preheat the oven to 500° for 30 minutes. Let the leg of lamb stand at room temperature while the oven heats. In a mini food processor, pulse the rosemary, thyme and garlic until minced. Add the mustard, olive oil and honey and pulse to blend. Season the herb mustard with salt and pepper.
From foodnewsnews.com


ROAST LEG OF LAMB WITH GARLIC AND ROSEMARY RECIPE - BBC FOOD
For the lamb, preheat the oven to 190C/375F/Gas 5. With a sharp thin knife or a metal skewer, make several small incisions into the flesh of the lamb. …
From bbc.co.uk


GRILLED LEG OF LAMB WITH ROSEMARY, GARLIC, AND MUSTARD
Tucking garlic slices into the lamb and covering the meat with a puree made of garlic, Dijon mustard, rosemary, and lemon. 10 to 12 servings. Categories: Entree; Lamb; print. Ingredients: Ingredients 1 well-trimmed 6-pound boneless leg of lamb, butterflied to even 2-inch thickness 8 garlic cloves, peeled, divided 1/2 cup whole grain Dijon mustard 1/2 cup extra-virgin olive oil …
From keeprecipes.com


LEG OF LAMB ROASTED WITH MUSTARD AND ROSEMARY - LAMB RECIPES
Place the lamb in a roasting tin. Mix the mustard, soy sauce, garlic, rosemary and ginger together and then gradually stir in the olive oil to make a paste. Spread this mixture over the lamb. Put in the oven and roast for 20 minutes, then reduce the heat to 180°C (350°F) Gas Mark 4 and continue to roast for another 50 minutes.
From bordbia.ie


GRILLED LEG OF LAMB WITH ROSEMARY, GARLIC, AND MUSTARD
Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15 x 10 x 2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.
From plain.recipes


GRILLED LEG OF LAMB WITH ROSEMARY, GARLIC, AND MUSTARD RECIPE ...
2010-09-03 Grilled Leg of Lamb With Rosemary, Garlic, and Mustard Recipe Grilled Leg of Lamb With Rosemary, Garlic, and Mustard. September 3, 2010 by Katie Sweeney ...
From popsugar.com


CRISPY LEG OF LAMB WITH GINGER AVOCADO MUSTARD RECIPE
How to make herb and honey crusted leg of lamb? Preheat the oven to 500° for 30 minutes. Let the leg of lamb stand at room temperature while the oven heats. In a mini food processor, pulse the rosemary, thyme and garlic until minced. Add the mustard, olive oil and honey and pulse to blend. Season the herb mustard with salt and pepper.
From foodnewsnews.com


ROSEMARY AND GARLIC ROASTED LEG OF LAMB - JO COOKS
2021-11-28 Apply the rub to the leg of lamb evenly, making sure to fill the incisions with some of the rub. Let the leg of lamb sit at room temperature for about half hour. Preheat oven to 425 F degrees. You'll need a large roasting pan fitted with a rack, pour the broth in the bottom of the pan and transfer leg to the pan.
From jocooks.com


BECOME A BBQ LEG OF LAMB PITMASTER WITH A GRILLA GRILL
Directions. Start with your bone-in lamb leg hock and add coarse salt. Then apply 1 tsp of crushed rosemary, a layer of pepper, and 1-2 tbsp of garlic. Put your lamb leg on your pellet grill at 250 for 4-5 hours until the internal temperature reaches 150. Next, melt one stick of butter with 2 tbsp each of garlic and ground mustard.
From grillagrills.com


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