Lemon Roasted Leg Of Lamb
Juicy roasted leg of lamb infused with lemon and mustard, featuring tender slices and flavorful pan juices, perfect for festive gatherings or special occasions.
Ingredients
Instructions
- Prepare lamb by making inch-deep slices spaced 1-inch apart.
- In a small saucepan, combine vinegar, water, lemon juice, lemon rind, dried mustard, salt, and pepper.
- Bring the mixture to a boil and pour over the lamb.
- Bake in a preheated oven at 300°F for 1 1/2 hours, basting frequently.
- When serving, slice thinly and spoon pan juices over the meat.
Tips & Substitutions
For added flavor, marinate the lamb overnight in the vinegar mixture. If you don't have dried mustard, you can substitute with Dijon mustard. Make sure to baste the lamb every 30 minutes to keep it moist. For a twist, consider adding herbs like rosemary or thyme, which pair well with Mediterranean recipes.
Serving Suggestions
This lemon roasted leg of lamb is delicious served with roasted vegetables or a fresh salad. Consider pairing it with garlic mashed potatoes or couscous for a hearty meal. It also goes well with a glass of red wine. For a delightful twist, serve with sides like Dolmitas (Stuffed Grape Leaves) for a true Mediterranean experience.
Storage & Reheating
Leftover lamb should be cooled to room temperature before storing. Place it in an airtight container and refrigerate for up to 3 days. To reheat, slice the lamb and warm it gently in a skillet over low heat with a splash of the reserved pan juices to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Roasted Leg Of Lamb contains roughly 378 calories, with 7g protein, 58g carbohydrates, and 6g fat. It is a good source of iron (17% of the Daily Value) and protein (14% of the Daily Value). Note that it is relatively high in sodium, at 1866mg per serving (81% 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 shoulder or rack of lamb instead of a leg. Just adjust the cooking time based on the cut's thickness. A shoulder may require a bit longer to become tender.
How can I tell when the lamb is done cooking?
Use a meat thermometer to check for doneness. For medium-rare, aim for an internal temperature of 135°F. Remember that the meat will continue to cook slightly after removing it from the oven.
What can I do with leftover lamb?
Leftover lamb can be shredded for use in sandwiches or wraps. You can also incorporate it into a salad, or make a hearty stew by simmering it with vegetables and broth for a comforting meal.
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).