Ed Mcmahon'S Leg Of Lamb
A flavorful roasted leg of lamb infused with garlic, Dijon mustard, and parsley, perfect for special occasions or family dinners, offering rich, savory flavors with a tender texture.
Ingredients
Instructions
- Make 5 slits in the top of the lamb and insert 1 garlic clove into each slit.
- Use a toothpick to mark the garlic for easy removal.
- Sprinkle the lamb with salt and pepper.
- Cover the lamb with Dijon mustard and sprinkle with minced parsley.
- Cook at 325°F for 1 1/2 hours, then baste with Burgundy wine.
- Bake for about 30 minutes longer until done.
- Remove from the oven and take the lamb out of the liquid.
- Skim off the grease and use the pan juices to spoon over the lamb if desired.
Tips & Substitutions
For enhanced flavor, marinate the leg of lamb overnight with the Dijon mustard and minced parsley. If you're out of Dijon, whole grain mustard can work as a substitute. Consider adding herbs like rosemary or thyme for an aromatic twist. Make sure to let the lamb rest after cooking to keep it juicy.
Serving Suggestions
Serve the leg of lamb with roasted vegetables or a fresh Regular Pasta Salad for a colorful side. A robust red wine, like a Cabernet Sauvignon, pairs beautifully with this dish. Consider offering homemade bread to soak up the flavorful pan juices. Garnish with additional parsley for a fresh touch.
Storage & Reheating
Leftover leg of lamb can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in slices, wrapped tightly, for up to 3 months. To reheat, place slices in a covered dish in the oven at 300°F until warmed through, ensuring they don't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Ed Mcmahon'S Leg Of Lamb contains roughly 264 calories, with 18g protein, 7g carbohydrates, and 19g fat. It is an excellent source of iron (38% of the Daily Value) and protein (36% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 1404mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, you can use a shoulder of lamb or even a pork roast if you prefer. Adjust the cooking time based on the cut, ensuring it reaches the appropriate internal temperature for doneness.
What should I do if the lamb is cooking too quickly?
If the lamb is browning too fast, cover it loosely with aluminum foil to prevent burning while allowing it to cook thoroughly. Monitor the internal temperature to avoid overcooking.
How can I tell when the lamb is done cooking?
The best way to check for doneness is by using a meat thermometer. For medium-rare, aim for an internal temperature of 135°F; for medium, aim for 145°F. Let it rest before slicing for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).