Roast Leg Of Lamb With Mustard Glaze Recipes

MUSTARD-HERB GLAZED ROAST LEG OF LAMB

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.

LAMB WITH MUSTARD GLAZE

Steps:

• Preheat oven to 325.
• Combine all ingredeints except lamb, whisking together in a medium-sized bowl until well blended.
• With a brush, coat leg of lamb evenly with the mixture.
• Leave at room temperature on lamb for 2 hours.
• Place lamb on rack in a roasting pan and roast for 1 hour and 45 minutes.
• Thicken pan juices for sauce, removing fat.

MUSTARD-GLAZED BUTTERFLIED LEG OF LAMB

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.

ROAST LEG OF LAMB WITH MUSTARD AND RED WINE SAUCE

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.

ROSEMARY-MUSTARD ROAST LEG OF LAMB

Steps:

• Rinse the lamb under running water, blot dry.
• With the tip of a sharp knife, make several pockets at random intervals in the meat.
• Put a sliver of garlic in each, roll the meat into a roll and tie with cooking twine.
• Mix the mustard, rosemary and black pepper together.
• Rub over the outside of the rolled meat, wrap meat in foil and place in refrigerator for 4 to 6 hours.
• Preheat oven to 400 degrees, place the roast on meat rack in shallow roasting pan and insert meat thermometer into thickest part of roast.
• Add approximately 1 cup of warm water to bottom of roasting pan, the roast should rest on rack above the water.
• Place roast in preheated oven and cook for 15 minutes.
• Lower the temperature to 325 degrees and continue roasting for 20 minutes per pound for medium or until meat thermometer registers 145 degrees. If you like your lamb well done, you will need to adjust the cooking time to suit your taste.
• Remove the roast from the oven and cover with foil allowing to rest for 10 to 15 minutes before carving.
• While meat is resting, warm about 1/2 cup of mint jelly.
• Slice into 10 equal portions and serve with warmed jelly.