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Roast Leg of Lamb

Roast Leg of Lamb

Roast Leg of Lamb


Makes 10 servings


3 tablespoons coarse-grained mustard
2 cloves garlic, minced*
1-1/2 teaspoons dried rosemary, crushed
1/2 teaspoon black pepper
1 leg of lamb, well trimmed, boned, rolled and tied (about 4 pounds)
Mint jelly (optional)

*For a more intense garlic flavor inside the meat, cut garlic into slivers. Cut small pockets at random intervals throughout roast with the tip of a sharp knife; insert the garlic slivers.


  1. Combine mustard, garlic, rosemary and pepper. Rub mustard mixture over lamb. Place roast on meat rack in foil-lined shallow roasting pan.** Preheat oven to 400°F. Roast 15 minutes. Reduce oven temperature to 325°F; roast about 20 minutes per pound for medium or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of roast.
  2. Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5° to 10°F during stand time.
  3. Cut strings from roast; discard. Carve into 20 slices. Serve with mint jelly, if desired.

Nutritional Information

Serving Size: 2 lamb slices (without mint jelly)
Sodium 121 mg
Protein 25 g
Fiber <1 g
Carbohydrate 1 g
Cholesterol 78 mg
Saturated Fat 2 g
Total Fat 7 g
Calories from Fat 37 %
Calories 172

Dietary Exchange

Meat 3

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