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Roasted Leg of Lamb with Smokey Mustard, Rosemary & Ale

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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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
Servings8
Calories Per Serving562
Total Fat39g59%
Sugar0.1gN/A
Saturated16g78%
Cholesterol165mg55%
Protein45g91%
Carbs2g1%
Vitamin A15µg2%
Vitamin B126µg100%
Vitamin B60.4mg20.7%
Vitamin C0.4mg0.7%
Vitamin E0.7mg3.3%
Vitamin K3µg3%
Calcium28mg3%
Fiber0.4g1.6%
Folate (food)52µgN/A
Folate equivalent (total)52µg13%
Iron4mg24%
Magnesium64mg16%
Monounsaturated17gN/A
Niacin (B3)16mg78%
Phosphorus439mg63%
Polyunsaturated3gN/A
Potassium664mg19%
Riboflavin (B2)0.6mg35.6%
Sodium845mg35%
Thiamin (B1)0.3mg21.9%
Zinc8mg56%
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