Best 3 Mustard Herb Glazed Roast Leg Of Lamb Recipes
Indulge in a culinary masterpiece with our Mustard-Herb Glazed Roast Leg of Lamb, an exquisite dish that tantalizes taste buds with its symphony of flavors. This recipe elevates the classic leg of lamb to new heights, transforming it into a centerpiece worthy of special occasions. The succulent lamb, marinated in a blend of aromatic herbs and spices, is roasted to perfection, resulting in tender, juicy meat that falls off the bone. A delectable glaze, made from a harmonious blend of tangy mustard, fragrant herbs, and a touch of sweetness, coats the lamb, creating a caramelized crust that adds an irresistible depth of flavor. Accompanying the main course are three enticing recipes: a refreshing Cucumber-Radish Salad with a zesty dressing, a creamy and indulgent Whipped Feta Dip bursting with Mediterranean flavors, and a hearty and flavorful Quinoa Pilaf with toasted nuts and dried fruits. These accompaniments perfectly complement the lamb, offering a delightful balance of textures and flavors that will leave you and your guests thoroughly satisfied.
Let's cook with our recipes!
MUSTARD-HERB GLAZED ROAST LEG OF LAMB
Make and share this Mustard-Herb Glazed Roast Leg of Lamb recipe from Food.com.
Provided by ratherbeswimmin
Categories Lamb/Sheep
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
GLAZED ROAST LAMB
My grandmother always makes it for Passover seder. I imagine it would work very well for Easter as well. She clipped the recipe out of some newspaper a decade ago or so. You can used dried herbs if you use 1/3 the amounts of herbs, but it isn't as good.
Provided by helowy
Categories Lamb/Sheep
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F; oil roasting pan.
- Combine onion, parsley, thyme, rosemary, sage, lemon peel, garlic, and salt. Mix well.
- In a separate bowl, combine honey and lemon juice.
- Place lamb meat side up on a flat surface. Season to taste with salt and pepper. Brush with honey mixture and sprinkle with herb mixture. Roll and tie. Rub roast with honey mixture.
- Place roast on a roasting rack in the oiled pan in the preheated oven, allowing 20 to 25 minutes per pound for medium rare. Brush with honey mixture every 20 minutes. When all the honey mixture is used, brush with the pan drippings.
- Let roast stand for 5 to 10 minutes before carving.
- Add 1/2 cup water and deglaze pan. Thicken if desired and serve with lamb.
Nutrition Facts : Calories 303.7, Fat 9.7, SaturatedFat 4, Cholesterol 107.2, Sodium 283.1, Carbohydrate 18.6, Fiber 0.3, Sugar 17.6, Protein 35.1
GARLIC AND HERB LEG OF LAMB WITH POTATOES RECIPE BY TASTY
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
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
Tips:
- Choose the right cut of lamb: A leg of lamb is a great cut for roasting, as it is relatively tender and flavorful. Look for a leg of lamb that is about 6-7 pounds in weight.
- Prepare the lamb: Before roasting, it is important to prepare the lamb properly. This includes removing any excess fat, seasoning the lamb with salt and pepper, and allowing it to come to room temperature for about 30 minutes before cooking.
- Make the mustard-herb glaze: The mustard-herb glaze is what gives this dish its delicious flavor. To make the glaze, simply whisk together Dijon mustard, olive oil, garlic, rosemary, thyme, and salt and pepper.
- Roast the lamb: Preheat your oven to 450 degrees Fahrenheit. Place the lamb in a roasting pan and brush it with the mustard-herb glaze. Roast the lamb for about 15 minutes per pound, or until the internal temperature reaches 145 degrees Fahrenheit for medium-rare.
- Let the lamb rest: Once the lamb is cooked, remove it from the oven and let it rest for about 10 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Conclusion:
Mustard-herb glazed roast leg of lamb is a delicious and easy-to-make dish that is perfect for a special occasion dinner. The mustard-herb glaze gives the lamb a wonderful flavor, and the roasting process ensures that the meat is tender and juicy. Serve this dish with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
