Roasted Leg of Lamb with Smokey Mustard, Rosemary & Ale

Roasted Leg of Lamb with Smokey Mustard, Rosemary & Ale
Roasted Leg of Lamb

Fancy Girl Table

Roasted Leg of Lamb

This delicious main dish is a perfect, homey recipe that makes it optimal for Easter Sunday.

For more delicious Easter Dinner Ideas, click here!

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8
Servings
182
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 5-6 pound boneless leg of lamb, rolled and tied (your butcher can do this for you)
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon garlic, chopped
  • 2 tablespoons whole grain mustard
  • 2 teaspoons smoked paprika
  • 2 tablespoons olive oil
  • 1 12 ounce bottle of beer
  • sea salt & smoked black pepper

Directions

Mixed together the rosemary, garlic, mustard, paprika, and olive oil. Lightly oil the bottom of a roasting pan and place the lamb.
Pour the beer over the lamb, then rub the mustard mixture on the top and sides of the lamb. Marinate at least 1 hour at room temperature.
Preheat oven to 350 degrees.
Season lamb with sea salt & smoked black pepper and cover the pan with foil.
Roast lamb in the oven for about 1.5 hours, or until the inside temperature reaches 135-140 for medium rare, basting along the way by spooning the beer over the lamb every half hour. Let the lamb rest at least 10 minutes before carving.

 

Nutritional Facts

Total Fat
15g
21%
Saturated Fat
6g
25%
Cholesterol
38mg
13%
Carbohydrate, by difference
2g
2%
Protein
8g
17%
Vitamin A, RAE
3µg
0%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
15mg
2%
Choline, total
4mg
1%
Fiber, total dietary
1g
4%
Folate, total
3µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
9mg
3%
Niacin
3mg
21%
Phosphorus, P
85mg
12%
Selenium, Se
1µg
2%
Sodium, Na
77mg
5%
Water
33g
1%
Zinc, Zn
1mg
13%

Lamb Shopping Tip

Look for meat that is bright red. Red meat turns paler as the hemoglobin within releases oxygen – a sign that the meat has been sitting too long at the butcher's counter.

Lamb Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Lamb Wine Pairing

Most red wines, especially cabernet sauvignon, but also including cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.