Mustard Glazed Butterflied Leg Of Lamb Recipes

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CHEF JOHN'S ROASTED LEG OF LAMB

I've done more than a few lamb dishes dedicated to Easter, but inexplicably have never posted one for a whole leg of lamb. It's such a classic Easter menu option, and, when prepared using this method, makes for a very user-friendly hunk of meat.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 10h20m

Yield 8

Number Of Ingredients 13



Chef John's Roasted Leg of Lamb image

Steps:

  • Stir 1/4 cup pomegranate molasses, garlic, rosemary, kosher salt, black pepper, Aleppo pepper, mint, and cumin together in a bowl.
  • Arrange the butterflied leg of lamb onto a work surface with the fatty side facing down. Cut 2 deep slashes in each of the the fleshy ends of the meat. Flip the lamb and cut 10 to 20 shallow slashes across the surface of the fat.
  • Spread 3/4 the pomegranate molasses mixture onto the meat-side of the lamb to coat completely. Fold meat together and turn into a large bowl. Spread remaining pomegranate mixture over the fatty side of the meat. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack in the bottom of a roasting pan.
  • Remove lamb from marinade and discard excess marinade. Gather roast and place onto a work surface with fatty side facing upwards. Tie the center section of the roast with kitchen twine to cinch the roast together. Repeat ties four times along the length of the roast.
  • Season roast with salt and transfer to prepared roasting pan. Pour water below the rack to cover the bottom of the pan.
  • Roast in the preheated oven until hot and slightly pink in the center, about 1 3/4 hours. An instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C). Rest for 15 minutes, transfer to a plate, and brush with remaining pomegranate molasses.

Nutrition Facts : Calories 344.4 calories, Carbohydrate 5.8 g, Cholesterol 115.3 mg, Fat 20.6 g, Fiber 0.4 g, Protein 31.9 g, SaturatedFat 8.6 g, Sodium 823.5 mg, Sugar 4.7 g

¼ cup pomegranate molasses
4 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon Aleppo pepper
1 teaspoon dried mint
1 teaspoon ground cumin
1 (5 pound) boneless leg of lamb, butterflied
kitchen twine
salt to taste
water as needed
1 tablespoon pomegranate molasses, or as needed

BUTTERFLIED LEG OF LAMB WITH LAVENDER, HONEY & CLAQUERET

In France, claqueret is used as a dip for radishes or bread, but the goat's cheese, garlic and herbs in this cheese-based sauce also work well with lamb

Provided by Diana Henry

Categories     Dinner, Lunch, Main course

Time 55m

Number Of Ingredients 21



Butterflied leg of lamb with lavender, honey & claqueret image

Steps:

  • To make the claqueret, mix all the ingredients together. The flavours need time to meld, so ideally you should do this a couple of hours ahead and keep it at room temperature until ready to serve. You can also make the claqueret further ahead, cover and chill in the fridge, but remember to take it out and bring it to room temperature before serving.
  • Heat oven to 220C/200C fan/gas 7. Lay the lamb out flat, flesh-side up, and use a small knife to make incisions all over both the flesh and fat sides (they can be deeper on the flesh side). Crush the garlic with some sea salt using a pestle and mortar, then add the lavender leaves and flowers, olive oil, lemon, balsamic vinegar and honey to make a rough paste.
  • Put the lamb in a roasting tin and push the paste into the incisions you made. Finish with the lamb fat-side up. Mix the glaze ingredients together and spoon this over the lamb. Season, then roast for 15 mins.
  • Turn the heat down to 190C/170C fan/gas 5 and roast for another 20 mins. The lamb will be pink. Cover loosely with foil and allow to rest for about 10 mins. Carve, then serve with the cooking juices and the claqueret.

Nutrition Facts : Calories 614 calories, Fat 38 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 50 grams protein, Sodium 0.5 milligram of sodium

2.25kg leg of lamb (pre-boned weight), butterflied (ask your butcher to do this)
6 garlic cloves
5 lavender sprigs , leaves and flowers chopped
2 tbsp olive oil
1 tbsp lemon juice
2 tbsp balsamic vinegar
4 tbsp lavender honey
400g fromage blanc
100g soft goat's cheese , crumbled
6 tbsp crème fraîche
3 shallots , finely chopped
3 garlic cloves , crushed
1 tbsp white wine vinegar
1 tbsp dry white wine
1 ½ tbsp extra virgin olive oil
3 tbsp chives , finely chopped
3 tbsp parsley , finely chopped
3 tbsp chervil , finely chopped
2 tbsp balsamic vinegar
2 tbsp lavender honey
2 lavender sprigs , leaves and flowers chopped

GRILLED LEG OF LAMB WITH ROSEMARY, GARLIC, AND MUSTARD

Provided by Sisi Carroll

Categories     Garlic     Lamb     Mustard     Easter     Low Cal     Backyard BBQ     Dinner     Rosemary     Family Reunion     Grill     Grill/Barbecue     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 9



Grilled Leg of Lamb with Rosemary, Garlic, and Mustard image

Steps:

  • Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15 x 10 x 2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.
  • Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes.
  • Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs.
  • What to drink:
  • Syrah would be delicious with the grilled lamb. Mix things up by skipping California and Australian Syrahs and going with an Italian Syrah instead. One to try: the velvety, full-bodied 2006 Villa Pillo Syrah Toscana ($16, Italy).

1 well-trimmed 6-pound boneless leg of lamb, butterflied to even 2-inch thickness
8 garlic cloves, peeled, divided
1/2 cup whole grain Dijon mustard
1/2 cup extra-virgin olive oil
1/4 cup dry white wine
2 tablespoons finely chopped fresh rosemary
2 tablespoons fresh lemon juice
Nonstick vegetable oil spray
Fresh rosemary sprigs and fresh Italian parsley sprigs

BROILED AND SLOW-ROASTED BUTTERFLIED LEG OF LAMB WITH CUMIN AND GARLIC

Who says making a feast has to take forever? For large gatherings like Passover and Easter, leg of lamb is the roast of choice, and arranged on a platter garnished with herbs, it makes a stunning centerpiece. Buying leg of lamb butterflied from the butcher will leave you time to socialize while it is slow-roasting without worrying about uneven cooking.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Meat and Poultry Recipes     Lamb     Leg

Yield 14

Number Of Ingredients 9



Broiled and Slow-Roasted Butterflied Leg of Lamb With Cumin and Garlic image

Steps:

  • Mix oil, garlic, salt, pepper, cumin and oregano; spread paste on both sides of the lamb and let stand for an hour until meat comes to room temperature.
  • Adjust oven rack to upper or upper-middle position (depending on lamb's thickness) and preheat broiler on high for at least 10 minutes.
  • Place lamb, cut side up, on a large wire rack set over a foil-lined roasting pan. Broil, moving pan so entire surface browns evenly, about 8 minutes. Turn lamb over; continue to broil until well browned on the other side, about 8 minutes longer. Turn off broiler, remove lamb from oven and let rest for 10 minutes.
  • Heat oven to 325 degrees. Stick a meat thermometer into the thickest portion of the lamb; return it to the oven. Roast for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140 degrees. Check lamb several times after 30 minutes. If lamb gets done sooner, simply turn down oven to 170 degrees until ready to serve.
  • As soon as lamb comes out of the oven, squeeze on lemon juice and sprinkle with fresh herbs. Carve, slicing across the grain when possible. Arrange on a platter, drizzle with accumulated juices, and serve.

Nutrition Facts : Calories 336.4 calories, Carbohydrate 2.2 g, Cholesterol 105.6 mg, Fat 22.8 g, Fiber 0.7 g, Protein 29.5 g, SaturatedFat 8.4 g, Sodium 493.5 mg, Sugar 0.1 g

¼ cup olive oil
8 cloves garlic, minced
2 ½ teaspoons salt
1 teaspoon pepper
2 tablespoons ground cumin
1 tablespoon dried oregano
1 (8 pound) leg of lamb, boned and butterflied to a more or less even thickness, 4 3/4 to 5 1/2 pounds trimmed weight, fell and most fat removed
1 lemon, juiced
½ cup Minced fresh parsley, cilantro or mint

MUSTARD-GLAZED BUTTERFLIED LEG OF LAMB

Though I have not tried this myself, the picture in the book looked delicious. It can be grilled or broiled. This looked like a healthy alternative to other preparations I've seen. From a cookbook entitled The Ultimate Cooking Course, 2003.

Provided by WhoKnew

Categories     Lamb/Sheep

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 7



Mustard-Glazed Butterflied Leg of Lamb image

Steps:

  • Combine mustard, garlic, oil, lemon juice, rosemary, salt, pepper in shallow glass or ceramic dish. Mix well.
  • Add leg of lamb, secured with skewers, and rub mustard mixture all over it.
  • Cover the dish & let marinate 3+ hours (if marinating in refrigerator, return lamb to room temperature before cooking).
  • BROILER:.
  • Preheat broiler.
  • Place lamb flat on a rack in foil-lined broiler pan.
  • Spread with any remaining mustard mixture.
  • Cook under broiler until lamb is crusty & golden brown on the outside--10-15 min on each side for rare, 20 min on each side for medium, 25 min for well done.
  • Transfer lamb to a carving board & let it rest for at least 10 minutes before carving into slices (not too thin) for serving.
  • GRILL:.
  • Preheat grill.
  • Place lamb flat on a rack over grill; spread with any remaining mustard mixture.
  • Cook until lamb is crusty & golden brown on the outside--10-15 min on each side for rare, 20 min on each side for medium, 25 min for well done.
  • Transfer lamb to a carving board & let it rest for at least 10 minutes before carving into slices (not too thin) for serving.

Nutrition Facts : Calories 816.1, Fat 56.2, SaturatedFat 22.6, Cholesterol 253.3, Sodium 449.2, Carbohydrate 2.3, Fiber 0.8, Sugar 0.7, Protein 71.1

1/2 cup Dijon mustard
1 -2 garlic clove, minced
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons chopped fresh rosemary or 1 tablespoon crumbled dried rosemary
salt & pepper, to taste
5 -5 1/2 lbs leg of lamb, boned & butterflied

MUSTARD-HERB GLAZED ROAST LEG OF LAMB

Make and share this Mustard-Herb Glazed Roast Leg of Lamb recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lamb/Sheep

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 10



Mustard-Herb Glazed Roast Leg of Lamb image

Steps:

  • Preheat oven to 350°.
  • Dry the lamb with paper towels and place on a rack in a heavy roasting pan.
  • In a small bowl, combine all the glaze ingredients; mix well.
  • Spoon the glaze evenly over the lamb; pour 2 cups water into the pan.
  • Roast the lamb for 1/2 to 1 3/4 hours, or until an instant-read thermometer inserted in the thickest part of the lamb reads 135° for medium-rare (check periodically to make sure there is some liquid in the bottom of the pan and add more water if necessary).
  • If you prefer lamb more well don, cook to 140° to 150° for medium.
  • Remove the lamb and place on a carving board; let rest for at least 10 minutes.
  • Place the roasting pan on top of the stove and add a bit more water; cook over medium heat, stirring to scrape up the browned bits from the bottom of the pan.
  • Taste and adjust the seasonings; degrease the pan juices and pour into a gravy boat.
  • Care the lamb into thin slices and serve with the juices.

1 (5 -6 lb) leg of lamb, trimmed
1/4 cup Dijon mustard
2 teaspoons soy sauce
3 garlic cloves, minced
1/2 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1 tablespoon olive oil
salt
fresh ground black pepper

APRICOT MUSTARD GLAZED LEG OF LAMB

Make and share this Apricot Mustard Glazed Leg Of Lamb recipe from Food.com.

Provided by Dancer

Categories     Lamb/Sheep

Time 41m

Yield 6 serving(s)

Number Of Ingredients 11



Apricot Mustard Glazed Leg Of Lamb image

Steps:

  • The crisp coating keeps the lamb succulent and juicy.
  • Bake 10 minutes longer for medium-done.
  • If you use frozen lamb, defrost in the refrigerator overnight.
  • Combine jam, mustard, garlic, soy sauce, olive oil and rosemary.
  • Reserve 2 tbsps.
  • of marinade for sauce.
  • Brush remainder all over lamb.
  • Season well with salt and pepper.
  • Marinate for 30 minutes.
  • Broil lamb for 3 minutes per side.
  • Then bake lamb at 425 degrees fat side up for 20 minutes or until just pink.
  • Remove from oven and let rest on a serving dish for 10 minutes.
  • Pour off any fat in pan.
  • Add red wine to pan and reduce to 1 tbsp.
  • Add beef broth, reserved marinade and any extra lamb juices from the serving dish.
  • Bring to boil and hoil for 2 minutes.
  • Slice lamb in thin slices against the grain.
  • Serve with some sauce poured over.

Nutrition Facts : Calories 563.4, Fat 35.8, SaturatedFat 13.9, Cholesterol 152, Sodium 664.7, Carbohydrate 11.4, Fiber 0.2, Sugar 6.9, Protein 43.5

1/4 cup apricot jam
2 tablespoons honey mustard
2 cloves garlic, chopped
2 tablespoons soy sauce
2 tablespoons olive oil
1 teaspoon dried rosemary
3 lbs leg of lamb, butterflied
1/2 cup red wine
1 cup beef stock, canned/homemade
salt
ground pepper

MAPLE & CHILLI-GLAZED LEG OF LAMB

Make a lovely maple and chilli glaze to brush over a leg of lamb, ready for barbecuing - a great choice when you haven't got time for marinating

Provided by Tom Kerridge

Categories     Dinner

Time 1h

Number Of Ingredients 7



Maple & chilli-glazed leg of lamb image

Steps:

  • Lay the butterflied lamb leg on a board and use a sharp knife to prick about 20 holes all over the skin side. Press the rosemary sprigs deep into the holes, then season all over.
  • To make the glaze, tip all of the ingredients into a small saucepan, reserving a few sliced chillies, and bring to the boil. Stir to combine, then remove from the heat and set aside. Light the barbecue. It's ready when the coals are ashen and you can hold your hand 5cm above the grill for at least 5 seconds.
  • Lay the lamb skin-side down on the grill and cook for 10 mins. Turn over using tongs and cook for 10 mins more. Repeat this two more times for 5 mins on each side so the lamb cooks for a total of 30 mins. Baste with the glaze, turn the lamb again and keep basting for another 10 mins until deep brown and sticky. Remove to a board, cover loosely and leave to rest for 20 mins. Carve into thin slices to serve, then scatter over the reserved sliced chillies.

Nutrition Facts : Calories 582 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 62 grams protein, Sodium 1.4 milligram of sodium

2.5kg leg of lamb, butterflied (ask your butcher to do this)
1 bunch of rosemary, snipped into 2cm lengths
100ml maple syrup
50g Dijon mustard
2 tbsp yeast extract
1 tbsp smoked paprika
3 medium green chillies, sliced

GRILLED BUTTERFLIED LEG OF LAMB WITH MINT

Provided by Moira Hodgson

Categories     dinner, main course

Time 3h25m

Yield 8 to 10 servings

Number Of Ingredients 8



Grilled Butterflied Leg Of Lamb With Mint image

Steps:

  • Wipe lamb dry with paper towels and remove any large pieces of fat. In a small bowl, mix together mustard, soy sauce, olive oil, garlic, rosemary and pepper. Spread mixture over lamb on both sides. Refrigerate for three hours or overnight.
  • Preheat coal for grilling. Spread mint leaves on a serving dish so that they make a thick carpet. Lay lamb on a rack and grill seven to eight minutes on each side for medium rare. Cook longer for well done.
  • Place lamb on a board and slice pieces thin with a sharp knife. Arrange pieces on top of the mint in overlapping layers and serve.

Nutrition Facts : @context http, Calories 546, UnsaturatedFat 24 grams, Carbohydrate 1 gram, Fat 42 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 15 grams, Sodium 243 milligrams, Sugar 0 grams, TransFat 0 grams

1 leg of lamb (about six pounds), boned so that it lies flat
2 tablespoons Dijon mustard
1 tablespoon dark soy sauce
1/2 cup extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons fresh rosemary
Freshly ground pepper to taste
About 30 mint leaves (enough to cover the base of a serving dish)

MARMALADE GLAZED LEG OF LAMB

Make and share this Marmalade Glazed Leg of Lamb recipe from Food.com.

Provided by Abby Girl

Categories     Lamb/Sheep

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10



Marmalade Glazed Leg of Lamb image

Steps:

  • Pat the lamb dry and flatten out as much as possible. Remove any excess fat. Brush lightly with oil and sprinkle with salt.
  • Preheat barbecue.
  • Combine ingredients for the glaze and heat.
  • Cook the lamb 15 minutes per side for rare. Brush with the glaze a few times during the cooking. Allow the lamb to rest for 5 - 10 minutes before carving.

Nutrition Facts : Calories 114.6, Fat 2.8, SaturatedFat 0.4, Sodium 869.1, Carbohydrate 22.7, Fiber 0.9, Sugar 16.4, Protein 1.9

1 leg of lamb, butterflied
1 tablespoon olive oil
1 teaspoon salt
1/2 cup marmalade
1 tablespoon ginger, minced
1 garlic, minced
1/4 cup Dijon mustard
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce

LEG OF LAMB WITH MUSTARD SAUCE

Make and share this Leg of Lamb With Mustard Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lamb/Sheep

Time 2h40m

Yield 6-8 serving(s)

Number Of Ingredients 7



Leg of Lamb With Mustard Sauce image

Steps:

  • In a mixing bowl, combine the first 6 ingredients; stir well to combine.
  • Place lamb, fat side up in a shallow roasting pan.
  • Spread mustard mixture evenly over leg of lamb.
  • Chill two hours.
  • Insert meat thermometer, making sure it does not touch fat or bone.
  • Bake in a 325° oven for 2 hours, 15 minutes or until thermometer registers 160 degrees.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 820.1, Fat 56.3, SaturatedFat 22.6, Cholesterol 253.3, Sodium 506.9, Carbohydrate 2.7, Fiber 0.8, Sugar 0.8, Protein 71.2

1/2 cup Dijon mustard
1 teaspoon dried basil, crushed
1/2 teaspoon ground ginger
2 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 (5 lb) leg of lamb

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From seriouseats.com


COOKING CLASS: BUTTERFLIED LEG OF LAMB - CANADIAN LIVING
Butterflied leg of lamb is summer's best sizzle and special-occasion treat. It's tender, pink and juicy inside and grills up to a luscious mahogany brown outside. This cut doesn't need to be tenderized, and our three marinades -- the first, a smoked-paprika-and-wine-blend, the second spiked with ginger and soy, the third with fresh rosemary and ...
From canadianliving.com


BUTTERFLIED LEG OF LAMB WITH HONEY-MUSTARD DRESSING
Place the lamb in a large, shallow baking dish or resealable plastic bag. In a small bowl, whisk together the oil, vinegar, honey, and mustard. Pour the dressing over the lamb and turn to coat both sides. Cover the dish or seal the bag, pressing out any air, and refrigerate for 24 hours. Turn the roast occasionally.
From dummies.com


APRICOT MUSTARD GLAZED LEG OF LAMB | LAMB | QUENCH MAGAZINE
1. Combine jam, mustard, garlic, soy sauce, olive oil and rosemary. Reserve 2 tb of marinade for sauce. Brush remainder all over lamb. Season well with salt and pepper. 2. Marinate for 30 minutes. 3. Broil lamb for 3 minutes per side. Then bake lamb at 425F(220C) fat side up for 20 minutes or until just pink. Remove from oven and let rest on a ...
From quench.me


APRICOT MUSTARD GLAZED LEG OF LAMB - BEYONDMEALS.COM
Snacks & Party Food Other & Offbeat Cuisines American Italian Mexican Indian ... Apricot Mustard Glazed Leg of Lamb (#5112) Serves. Ready. 6 1.5. Hours. Prep. Cook. 40. Minutes ...
From beyondmeals.com


MUSTARD-CRUSTED LEG OF LAMB RECIPE | MYRECIPES
Step 2. Place lamb on rack of a broiler pan coated with cooking spray. Step 3. Combine mustard and next 6 ingredients. Brush mustard mixture evenly over lamb. Insert a meat thermometer into thickest part of lamb. Bake at 400° for 1 hour and 22 minutes or until thermometer registers 145° (medium-rare). Let stand 10 minutes before slicing.
From myrecipes.com


BUTTERFLIED LEG OF LAMB WITH MINTED CUCUMBER SALAD
Transfer to a cutting board and let rest at least 10 minutes before slicing. Meanwhile, in a large bowl, whisk together the lemon juice and …
From womansday.com


HONEY MUSTARD ROASTED LEG OF LAMB WITH ROOT VEGETABLES
First the leg of lamb is covered with a honey and Dijon mustard rub, which will pack on the flavour and create a lovely crust once cooked. The vegetables are added to the roasting tray and given a 20 minute hot blast in the oven. Then stock and wine are added to the roasting tray and everything is allowed to cook low and slow.
From supergoldenbakes.com


BUTTERFLIED LAMB WITH YOGHURT & MINT WITH CHARRED HONEY …
For the lamb: 2kg leg of lamb, butterflied. 250ml natural yoghurt. 1 lemon, zest and juice. 5 spring onions, trimmed and finely chopped. 6 garlic cloves, finely chopped. 2 generous handfuls fresh mint leaves, roughly chopped. Sea salt and freshly ground black pepper. For the potatoes: 900g baby new potatoes, parboiled. 1 fresh mint sprig. 2 ...
From donalskehan.com


GRILLED BUTTERFLIED LEG OF LAMB WITH ROSEMARY, GARLIC, AND MUSTARD ...
Grilled Butterflied Leg of Lamb with Rosemary, Garlic, and Mustard Crust is a gluten free and primal main course. This recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains around 37g of protein, 25g of fat, and a total of 391 calories. This recipe serves 10. The Fourth Of July will be even ...
From fooddiez.com


BUTTERFLIED LAMB WITH YOGHURT AND MINT - RTE.IE
Ingredients. 2kg leg of lamb, butterflied; 250ml Killowen natural yoghurt; 1 lemon, zest and juice; 5 spring onions, trimmed and finely chopped; 6 garlic cloves, finely chopped
From rte.ie


MUSTARD AND HERB RUBBED LEG OF LAMB - SIMPLY BEEF AND LAMB
Method. Using a sharp knife make deep incisions all over the lamb joint. Mix together the mustards, garlic and herbs. Rub over the lamb and season. If time allows cover and leave in a refrigerator for at least 30 minutes. Preheat the oven to 180-190°C, 160-170°C Fan, Gas mark 4-5. Place the joint in a large roasting tray and drizzle with the oil.
From simplybeefandlamb.co.uk


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