Tasty and juicy, perfect for a holiday feast.

Recipe Summary

Servings:
9
Yield:
8 -10 servings
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Generously salt and pepper lamb. Smear the mustard all over the lamb and sprinkle it with a fine coating of flour. Place lamb in a roasting pan and place slices of garlic over top. Sprinkle with Worcestershire sauce to taste.

  • Roast uncovered at 325 degrees F (165 degrees C) until desired doneness. About 20 minutes per pound for a pink roast. Remove from pan to a heated platter. Use the drippings to make a gravy by a little flour and water. Season with salt and pepper.

Nutrition Facts

476 calories; protein 46.1g 92% DV; carbohydrates 2.8g 1% DV; fat 29.8g 46% DV; cholesterol 164mg 55% DV; sodium 328.9mg 13% DV. Full Nutrition
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Reviews (53)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/21/2005
Fantastic!!! This recipe came out great. I used a honey dijon mustard and added the Worcestershire sauce to the mustard before spreading it on the leg. I also added parsley, rosemary, and garlic powder under the mustard. Even my family members who said they do not like lamb, loved this recipe. Plus it was SO easy. Thanks! Read More
(95)

Most helpful critical review

Rating: 1 stars
04/11/2003
I didn't like this at all. The mustard overpowered the taste of the lamb. Read More
(10)
65 Ratings
  • 5 star values: 40
  • 4 star values: 19
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
11/21/2005
Fantastic!!! This recipe came out great. I used a honey dijon mustard and added the Worcestershire sauce to the mustard before spreading it on the leg. I also added parsley, rosemary, and garlic powder under the mustard. Even my family members who said they do not like lamb, loved this recipe. Plus it was SO easy. Thanks! Read More
(95)
Rating: 4 stars
10/12/2006
This was very good, but I did make some changes. For mustard I used a sweet hot mustard. It worked very well. It gave some of the heat of mustard with out overwhelming the taste of the lamb. I skipped the flour. Instead of just laying garlic slices on it, I cut pockets into the lamb and put the garlic slices in there. I also added a bit of Rosemary, Basil and Thyme. Not a lot, just enough to add a hint of herb flavor. I also added the herbs and mustard and everything about an hour before cooking so it would have some time to soak into the meat. My husband loved it, as did I. Read More
(54)
Rating: 5 stars
05/11/2003
this was my first time making lamb and this was an easy recipe that was very good. I used a 6 lbs leg and used only as much mustard as was needed to cover the leg completely. I also used garlic powder when I used the salt and pepper. Yummy. Read More
(39)
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Rating: 4 stars
01/31/2006
I loved this recipe but I also altered it a bit. I added all ingredients minus the flour and plus 1 T. lemon juice and 1 T. white wine and mixed a paste to spread on lamb. I lined the pan with sliced carrots and potatoes. I started the lamb at 425 for first 25 minutes. Read More
(27)
Rating: 5 stars
04/11/2003
I found some sweet classic dijon and loved it so much I added a lot more than was called for here. It was a hit. Very easy to make delicious and satisfying. Read More
(21)
Rating: 5 stars
01/29/2003
GREAT GREAT GREAT...MY FATHER EVEN LIKED IT Read More
(20)
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Rating: 5 stars
12/24/2006
A Friend of mine did this and it was Fabulous!! She used Dijon & Wooster then smeared it with crushed garlic -- she forgot about the flour it was so yummy!! Read More
(18)
Rating: 4 stars
04/11/2003
Overall good recipie. Classic by Pierre Franey is better but for a change this is OK. Read More
(15)
Rating: 4 stars
12/15/2009
I used a boneless butterflied leg of lamb for this instead of a whole leg and it turned out great and cooked much faster about 15 minutes/lb. CHANGES: We love garlic so in addition to the fresh cloves I mixed in garlic powder with the flour to add extra flavor. Used dijon mustard instead of prepared. Added several "dashes" of Worcestershire sauce. GRAVY TIP: I added about 1/2 c of water to the roasting pan about 15 minutes before the roast was done. It will slowly cook with the flour and juices already in the pan so that when the roast is done you can just sieve the remaining liquid and get a really great "jus" to serve over the lamb. Served with roasted lemon potatoes and tomato salad. Will make again. Read More
(14)
Rating: 1 stars
04/11/2003
I didn't like this at all. The mustard overpowered the taste of the lamb. Read More
(10)
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