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Rosemary-Mustard Leg of Lamb Recipe

Rosemary-Mustard Leg of Lamb Recipe

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Ingredients:

Serving

Directions:

Trim all fat off of lamb.
Butterfly lamb. (I do this solely so it cooks quicker and more evenly).
Place garlic in food processor and finely chop.
Place remaining ingredients in the food processor and blend.
Spread paste on outside of lamb. Cover and refrigerate for 4 hours or more.
Take lamb out of refrigerator and let sit for 1/2 hour or more to bring to room temperature.
Place a digital thermometer in the thickest part of the lamb and set it for 155 (or desired temperature).
Place the lamb in a 400 degree oven. After 15 minutes, turn the oven down to 350. Allow to cook. A decent estimate of time for this (or any roast) is 15 minutes plus 20 minutes for every pound.
After the lamb is done cooking, pull it out of the oven and allow it to sit for 15-20 minutes.
Carve and enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	891.85 Kcal (3734 kJ)
Calories from fat	545.72 Kcal
		% Daily Value*
Total Fat	60.64g	93%
Cholesterol	301.64mg	101%
Sodium	813.94mg	34%
Potassium	689.34mg	15%
Total Carbs	5.78g	2%
Sugars	2.6g	10%
Dietary Fiber	1.41g	6%
Protein	72.68g	145%
Vitamin C	1.9mg	3%
Iron	8.8mg	49%
Calcium	68.8mg	7%

Amount Per 100 g
Calories	208.48 Kcal (873 kJ)
Calories from fat	127.57 Kcal
		% Daily Value*
Total Fat	14.17g	93%
Cholesterol	70.51mg	101%
Sodium	190.27mg	34%
Potassium	161.14mg	15%
Total Carbs	1.35g	2%
Sugars	0.61g	10%
Dietary Fiber	0.33g	6%
Protein	16.99g	145%
Vitamin C	0.5mg	3%
Iron	2.1mg	49%
Calcium	16.1mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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