Rosemary Mustard Coated Boneless Lamb Leg Roast
April 21, 2020
"This is a great tasting lamb roast recipe we really enjoy. The meat turns out so moist and flavorful. I like serving this with Tzaziki sauce to dip the meat in."
- Serving Size: 1 (293.7 g)
- Calories 796.8
- Total Fat - 65 g
- Saturated Fat - 27.3 g
- Cholesterol - 193.2 mg
- Sodium - 314.7 mg
- Total Carbohydrate - 5.7 g
- Dietary Fiber - 1.3 g
- Sugars - 3 g
- Protein - 44.9 g
- Calcium - 87 mg
- Iron - 4.6 mg
- Vitamin C - 1 mg
- Thiamin - 0.3 mg
Remove the net or twine from roast and open it up on a clean flat surface.
Season the roast generously with salt and pepper on all sides.
Mix together the mustard, oil, honey, garlic and minced rosemary and rub all over the roast.
Roll the roast up and tie it up with twine.
Place the roast on a plate, loosely cover and refrigerate for at least 4 hours or overnight.
Preheat oven to 425 degrees Fahrenheit.
Cover the bottom of roasting pan with about 1/2” of water and place a wire rack in the roasting pan.
Place the roast on the wire rack and cook uncovered for 2 hours or until a meat thermometer reads 145 degrees Fahrenheit or to your desired doneness. (Please keep in mind that all ovens vary on cook time depending on age, electric vs. Gas so to be safe rely on the meat thermometer.) If you find the roast is getting to dark, loosely cover the roasting pan with foil.
Tips & Variations
No special items needed.