Leg Of Lamb With Mustard Glaze Recipes

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DIJON LEG OF LAMB



Dijon Leg of Lamb image

"This special entree is always on our Easter table, and i serve it for other events throughout the year," notes Christy Porter of Centennial, Colorado. "I first tasted this delicious lamb at a dinner party given by a friend."

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 9 servings.

Number Of Ingredients 7

1 boneless leg of lamb (4 to 5 pounds)
1 cup Dijon mustard
1/2 cup soy sauce
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon ground ginger
1 garlic clove, minced

Steps:

  • Cut leg of lamb horizontally from one long side to within 1 in. of opposite side. Open meat so it lies flat; trim and discard fat. Place lamb in a shallow dish. In a small bowl, whisk the mustard, soy sauce, oil and seasonings. Pour 1 cup of marinade over lamb and turn to coat; cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Lightly oil the grill rack. Prepare grill for indirect heat using a drip pan. , Place lamb over drip pan and grill, covered, over medium-low heat for 1-1/2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing. Warm reserved mustard sauce; serve with lamb.

Nutrition Facts :

ANCHOVY AND MUSTARD GLAZED LEG OF LAMB



Anchovy and Mustard Glazed Leg of Lamb image

Anchovy and Mustard Glazed Leg of Lamb

Yield 8

Number Of Ingredients 8

1.3kg lean boneless leg of lamb
4-5 garlic cloves, peeled and cut into slivers
4 large sprigs of rosemary
Cold-pressed rapeseed or extra virgin olive oil
1 tablespoon wholegrain mustard
4 or 5 anchovy fillets, in olive oil, drained and finely chopped
Large knob of butter, slightly softened
1 teaspoon honey

Steps:

  • To prepare your lamb; place on a chopping board then stud it with the garlic and rosemary. Gently insert the tip of a knife about an inch into the flesh of the lamb and then push a sliver of garlic and a couple of rosemary leaves into the hole left behind. The more of these you do, the more highly developed the flavour. I would recommend at least 10 and up to 20. The lamb can be prepared up to this point well in advance, even the night before.Preheat the oven to 180-190C, 160C-170C, Fan,Gas mark 4-5, Rub the lamb all over with the oil and season well with sea salt and freshly ground black pepper, put it on a baking tray in the oven and cook according to how you like your lamb.Meanwhile blend the mustard, anchovy, butter and honey into a paste. About 25 minutes before the end of the cooking time smear or brush this over the skin of the lamb and return to the oven. When the glaze has taken on a golden brown colour, remove the lamb from the oven, transfer to a large warm plate, cover with foil and leave to rest for 5-10 minutes somewhere warm before serving.This dish would be delicious with some roast potatoes, whatever seasonal greens you can lay your hands on and a crunchy radish salad with a light sour cream dressing.

Nutrition Facts :

MUSTARD AND HONEY GLAZED LAMB



Mustard and Honey Glazed Lamb image

The Mustard and Honey Glazed Lamb recipe out of our category Lamb! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 1h10m

Yield 4

Number Of Ingredients 7

1 Leg of lamb (about 1.2 kg / 3 lb)
4 Tbsps olive oil
4 sprigs rosemary
8 cloves garlic cloves (peeled and thickly sliced)
2 Tbsps Dijon mustard
2 Tbsps clear honey
rosemary (to garnish)

Steps:

  • Heat the oven to 200ºC (180º fan) 400ºF, gas 6.
  • Rub the lamb all over with the oil and sprinkle with salt and pepper.
  • Using a sharp knife cut short incisions 2 cm / 3/4 " deep all over the skin of the meat and insert sprigs of garlic or slices of garlic into each one.
  • Put the meat in a roasting pan, pour in 1 cup water and roast in the oven for 20 minutes. Baste the meat and turn the oven down to 180ºC.
  • Roast for another 20 minutes, then mix together the mustard and honey and brush it over the meat.
  • Roast for another 20 minutes or until the meat juices run clear. Let the meat rest for 15 minutes before serving. Serve garnished with rosemary.

MUSTARD-GLAZED BUTTERFLIED LEG OF LAMB



Mustard-Glazed Butterflied Leg of Lamb image

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

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

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

MUSTARD-HERB GLAZED ROAST LEG OF LAMB



Mustard-Herb Glazed Roast Leg of Lamb image

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

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

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.

ROAST LEG OF LAMB WITH MUSTARD AND RED WINE SAUCE



Roast Leg of Lamb with Mustard and Red Wine Sauce image

Categories     Lamb     Mustard     Roast     Low Carb     Red Wine     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

1 6-to 6 1/4-pound leg of lamb, large bone removed, shank bone left intact
5 large garlic cloves, pressed
2 tablespoons mustard seeds
1 tablespoon dry mustard
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon ground pepper
1 750-ml Cabernet Sauvignon or other dry red wine
3 cups unsalted beef stock or canned unsalted broth
1 14 1/2-ounce can low-salt chicken broth
3 large shallots, finely chopped
Additional dry mustard
Fresh parsley sprigs

Steps:

  • Trim all fat and connective tissue from lamb. Stir garlic, mustard seeds, 1 tablespoon dry mustard, Dijon mustard, salt and pepper in bowl to form paste. Spread half of paste over 1 side of lamb. Place piece of plastic wrap large enough to cover lamb in baking dish. Place lamb atop plastic wrap, paste side down. Spread remaining paste over second side of lamb. Gather plastic around lamb, covering completely. Chill overnight.
  • Combine wine, beef stock, chicken broth and shallots in large saucepan. Boil until liquid is reduced to generous 1 cup, about 45 minutes. (Sauce can be made 1 day ahead. Cover and chill.)
  • Preheat oven to 375°F. Remove plastic from lamb. Place lamb on rack in roasting pan. Sprinkle with additional dry mustard, salt and pepper. Roast until thermometer inserted into thickest part of lamb registers 125°F., about 1 hour 30 minutes. Place on platter. Add sauce to pan. Bring to boil, scraping up any browned bits. Garnish lamb with parsley; carve at the table. Pass sauce separately.

ROAST LEG OF LAMB WITH MUSTARD GLAZE



Roast Leg of Lamb with Mustard Glaze image

For an evening of entertaining guests or a special family dinner.

Provided by Russ Myers @Beegee1947

Categories     Other Main Dishes

Number Of Ingredients 13

1 leg of lamb, about 6 lbs.
salt and pepper to taste
Mustard Glaze:
3 cloves garlic
6 Tbs. mustard
6 Tbs. parsley
4 Tbs. olive oil
salt and pepper
Mint Sauce:
2 Tbs. mint leaves
1 tsp. sugar
1 Tbs. boiling water
1 1/2 Tbs. vinegar

Steps:

  • Rub lamb with salt and pepper. Mix ingredients of glaze together and coat lamb. Place lamb on rack in pan and roast at 350 degrees for about 1 1/2 hours, basting occasionally. Internal temperature of lamb should be 130 degrees (rare) to 145 degrees (medium) on meat thermometer. Let lamb rest about 15 minutes before carving. Mint Sauce: Strip off mint leaves and finely chop. Dissolve sugar in boiling water in sauce pot. Add mint and stir in vinegar to taste.

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