Leg of Lamb with Mustard Sauce
Elevate your next dinner gathering with this showstopping Leg of Lamb with Mustard Sauce, a recipe that combines tender, roasted lamb infused with garlic, rosemary, and thyme with a luxuriously creamy mustard sauce. Perfectly seasoned and roasted to perfection, the lamb develops a rich crust while staying juicy and flavorful inside. The velvety mustard sauce, crafted with a blend of Dijon and whole grain mustards, a splash of lemon juice, and a hint of cream, adds a zesty, tangy kick that pairs beautifully with the succulent meat. This dish is ideal for special occasions or holiday feasts, and its elegant presentation is sure to impress. Plus, with just 30 minutes of prep time and straightforward roasting instructions, this recipe is as approachable as it is delicious. Serve alongside roasted vegetables or creamy mashed potatoes for an unforgettable meal.
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Recipe Information
Ingredients
- 5 lbs Leg of lamb
- 2 tbsp Olive oil
- 4 cloves Garlic cloves, minced
- 2 tbsp Fresh rosemary, chopped
- 1 tbsp Fresh thyme, chopped
- 2 tsp Salt
- 1 tsp Black pepper
- 3 tbsp Dijon mustard
- 2 tbsp Whole grain mustard
- 1 cup Heavy cream
- 1 cup Chicken or beef stock
- 1 tbsp Lemon juice
Instructions
Preheat your oven to 375°F (190°C).
Pat the leg of lamb dry with paper towels. Using a sharp knife, make small incisions all over the lamb.
In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, salt, and black pepper to create a herb paste.
Rub the herb paste all over the lamb, making sure to get it into the incisions for maximum flavor.
Place the lamb on a roasting rack in a roasting pan. Roast in the oven for about 1 hour and 45 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Baste the lamb with the pan juices every 30 minutes.
While the lamb is roasting, prepare the mustard sauce. In a saucepan over medium heat, combine the Dijon mustard, whole grain mustard, heavy cream, chicken or beef stock, and lemon juice.
Simmer the sauce for about 10 minutes, stirring occasionally, until it thickens slightly. Taste and adjust seasoning with salt and pepper if needed. Remove from heat and keep warm.
Once the lamb is done roasting, remove it from the oven and let it rest for 15-20 minutes before carving.
Carve the lamb into slices and serve with the warm mustard sauce on the side.
Nutrition Facts
Calories |
1191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 345 mg | 115% | |
| Sodium | 1301 mg | 57% | |
| Total Carbohydrate | 1.9 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.5 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 7.3 mg | 40% | |
| Potassium | 1079 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
