Rosemary Mustard Roast Leg of Lamb
Elevate your dinner table with this show-stopping **Rosemary Mustard Roast Leg of Lamb**, a succulent centerpiece that combines bold flavors with simple elegance. A bone-in leg of lamb is coated in a vibrant marinade of Dijon mustard, fresh rosemary, minced garlic, olive oil, and a splash of freshly squeezed lemon juice, creating a zesty, herbaceous crust that seals in juices and enhances every bite. Roasted to perfection with the added depth of white wine or chicken broth, this dish achieves tender, flavorful meat that’s sure to impress. Perfect for holiday feasts or special occasions, this recipe is easy to follow with just 20 minutes of prep time and pairs beautifully with roasted vegetables or creamy mashed potatoes. Garnish with fresh rosemary sprigs for an extra touch of sophistication, and let this elegant roast shine as your ultimate entertaining dish.
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Recipe Information
Ingredients
- 4 lbs bone-in leg of lamb
- 3 tbsp Dijon mustard
- 2 tbsp fresh rosemary, finely chopped
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp lemon juice, freshly squeezed
- 2 tsp sea salt
- 1 tsp ground black pepper
- 1 cup white wine or chicken broth
- 4 optional: whole rosemary sprigs for garnishing
Instructions
Preheat your oven to 375°F (190°C).
Place the leg of lamb on a clean surface. Trim excess fat, if desired, but leave a thin layer for moisture and flavor.
In a small mixing bowl, combine the Dijon mustard, chopped rosemary, minced garlic, olive oil, lemon juice, sea salt, and black pepper. Whisk until well blended.
Using your hands or a pastry brush, generously coat the entire leg of lamb with the mustard-rosemary mixture, ensuring even coverage. Let it sit at room temperature for 20 minutes to allow the flavors to penetrate.
Place the lamb in a roasting pan fitted with a rack to elevate it slightly. Pour the white wine or chicken broth into the bottom of the pan to prevent scorching and create a flavorful base for juices.
Place the roasting pan in the preheated oven and roast for approximately 1 hour and 30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare, or your desired level of doneness. Baste the lamb periodically with the pan juices for added flavor and moisture.
Once cooked, remove the lamb from the oven and tent it loosely with aluminum foil. Let it rest for 15 minutes before carving to allow the juices to redistribute.
Carve the lamb into desired portions and arrange on a serving platter. Garnish with whole rosemary sprigs if desired.
Serve warm, accompanied by your favorite side dishes.
Nutrition Facts
Calories |
4328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.2 g | 364% | |
| Saturated Fat | 106.0 g | 530% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1415 mg | 472% | |
| Sodium | 6196 mg | 269% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 3.4 g | ||
| Protein | 376.3 g | 753% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 394 mg | 30% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 5423 mg | 115% | |
*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.
