I modified this slightly - I had a 4.5 lb leg of lamb and used 20 cloves. I cut them in half and inserted them all over. But I am pretty sure next time I'm going to do the full 30. It is not too many! I left off the mustard but instead made a rub of 3 tsps dried rosemary, a little olive oil and some salt/pepper (not sure on amounts...just to "taste"). I took it out after about 1 1/2 hours total because my temperature was 150. And I loved the flavor I got on the potatoes/carrots due to the basting I did with the beer/juices (hefe) at the bottom. I wish I would have added more veggies to my pan.
This was amazing and simply easy to make! For those who are not cooks you need to cut your potatoes about the size of your carrots for even cooking. Also GENEROUSLY add salt and coarse pepper - for my 3lb lamb I used about 5 TBLS of rock salt (rock salt is better for meat rubs I think). As far as coooking time after the first 30 minutes at 400 degrees cook lamb at 350 degrees for about 10-15 minutes per pound. Use 10 minutes as your gauge for medium rare in the middle. For those who like medium they can eat the ends. If you want ends wells done and the middle medium then use the 15 minutes per pound rule. ENJOY!
Very easy and tasty!!! Like the one pan idea and roasted potatos were memories of a dish my mom used to make. Garlic cloves in and coated with SnP and mustard and let sit in fridge overnight. More mustard and 1/2 hour at 400 and 1.5 hrs at 3.75 - perfect!!!
I will certainly make this again. My husband and I both loved the garlic in the lamb and the mustard was very mild and pleasant. However - it needed a ton of salt rubbed in at the beginning - and I tend to steer away from tons of salt. Nonetheless it is necessary for the future roasts. Other than that cooking time and temperatures were fine.
I can't believe this recipe has not been rated. I was very pleased as was my family. I was able to even fool a friend who does not like lamb he was very impressed and has changed his mind about lamb. Do not make if you have a HOT date. Garlic is plenty!
I had a 2lb leg of lamb so the cooking time turned out to be 30 minutes plus 50 minutes, basting with beer (hefeweizen) every 15 minutes. I used 1lb of baby red potatoes, 12 oz baby carrots, about 2 cups of chopped celery and 1/2 a white onion, chopped. Probably 1 and 1/2 Tbsp of rock salt and 1/2 Tbsp of pepper was used on the 2lb roast. The garlic flavor was amazing and my husband couldn't get enough!
This is the best recipe I've ever made--seriously!!! While I think I am a reasonably good cook, I know that I am as good as the recipe that I'm using. This recipe made me feel like a real chef!!! I made this for the first time tonight. I had a 2 lb leg of lamb, but I still used the 30 cloves of garlic. (Actually, I bought an elephant garlic and chopped it into pieces.) Don't be afraid of the garlic! This is the real secret of this dish--the garlic makes it amazing! I also used a lot more vegetables in the roasting pan, including finely chopped celery, green beans, snap peas, and portabella mushrooms in addition to the potatoes and carrots. Next time I will triple the portabella mushrooms and add garlic cloves to the vegetables. When I first placed the leg of lamb in the oven, I added olive oil to the bottom of the roasting pan. Towards the middle of the last half hour, I added pats of butter to the vegetables.
Overall, a completely amazing dish. I will be making this very often!
I made it with a London porter as my basting beer and i put the veggies under the lamb from the beginning. Great recipe. Everyone was happy.
Recipe was very good. Used Guinness Stout for the Beer everyone had seconds. Turned out perfectly medium rare
