Roast Leg of Lamb with Mustard-Herb Rub

1 Tbsp Olive Oil

¼-½ Cup Dijon Mustard (Provençal Dijon Would Be An Excellent Choice Here)

1  Tbsp Soy Sauce

2 Cloves Garlic, Minced

1 tsp Ginger, Minced

1 Tbsp Fresh Rosemary, Chopped or 1 tsp Dried Rosemary, Crushed

1 Tbsp Fresh Thyme, Chopped or 1 tsp Dried Thyme, Crushed

¼ Cup  White Wine (Optional)

Salt & Pepper To Taste

6-7 Lb Leg Of Lamb


Mix all ingredients together except Lamb and set aside. Brush Lamb with the mustard mixture and let sit in a lightly oiled roasting pan covered and chilled for 2 hours or overnight. Bring lamb to room temperature and brush again with reserved mustard mix. Roast in a 350°F oven 15 – 20 minutes per pound for medium rare or until desired doneness.  Baste frequently with any remaining mustard mixture.

Let roast sit, loosely covered with foil, 10 to 15 minutes before carving.

An internal temperature of 115 to 120 F will yield a rare roast and 130 to 140F will give you a medium roast.

Lamb is a great source of high quality protein, and is high in B vitamins, niacin, zinc and iron. In comparison with other meats Lamb has very little internal fat or “marbling” with most of it’s fat being on the outside and thus easily trimmed.

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