Leg Of Lamb With Mustard Herb Coating
A flavorful roasted leg of lamb coated with a vibrant mustard herb mixture, perfect for special occasions or hearty family dinners, offering rich flavors and tender meat.
Ingredients
Instructions
- The night before, combine all of the coating ingredients except the oil, then gradually beat in oil to make a mayonnaise-like consistency.
- Paint this coating on the lamb with a spatula, then cover and refrigerate.
- Bring out 30 minutes ahead of cooking time.
- Roast at 350°F for about 1 hour or until it registers about 140°F (about 10 minutes per pound for medium-rare, bone-in).
- Let rest before carving.
Tips & Substitutions
For a more intense flavor, let the coating marinate on the lamb overnight. If you don't have Dijon mustard, whole grain or spicy brown mustard can be excellent substitutes. Adjust the herbs to your taste; for instance, tarragon or mint can add a different dimension. If using fresh herbs, chop them finely to ensure even distribution. This dish pairs beautifully with Lemon Broiled Lamb Leg.
Serving Suggestions
Serve the leg of lamb sliced thin with your favorite sides, such as roasted vegetables or a fresh salad. A mint yogurt sauce can add a refreshing touch. It also pairs well with Mediterranean recipes like Greek Style Lamb With Potatoes for a complete meal. Consider serving with a side of couscous for a lovely texture contrast.
Storage & Reheating
Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a covered dish in a preheated oven at 300°F until warmed through, about 15-20 minutes. Alternatively, use a microwave at low power, but be careful not to dry out the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Leg Of Lamb With Mustard Herb Coating contains roughly 232 calories, with 9g protein, 21g carbohydrates, and 15g fat. It is an excellent source of dietary fiber (47% of the Daily Value), iron (41% of the Daily Value), and vitamin C (29% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1460mg per serving (63% 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 lamb for this recipe?
Yes, you can use a rack of lamb or lamb shoulder, but cooking times will vary. A rack of lamb will cook faster, so adjust the roasting time accordingly. Ensure the internal temperature reaches 140°F for medium-rare, regardless of the cut.
How can I tell when the lamb is done?
The best way to check doneness is using a meat thermometer. For medium-rare, aim for an internal temperature of 140°F. Remember that the lamb will continue to cook slightly while resting, so you may want to remove it from the oven at around 135°F for perfect results.
What can I serve with the leg of lamb?
Consider pairing the lamb with roasted potatoes, seasonal vegetables, or a grain salad for a balanced meal. A rich red wine, such as a Cabernet Sauvignon, complements the flavors nicely. For a unique twist, try serving it alongside Marinated Kabobs for a festive touch.
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).