Leg of Lamb Dinner Recipe

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Leg of Lamb Dinner Recipe

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4 1 1
MAKES:
11 servings
TOTAL TIME:
Prep: 35 min. Bake: 2 hours
MAKES:
11 servings
TOTAL TIME:
Prep: 35 min. Bake: 2 hours

Ingredients

  • 1 leg of lamb (5 to 7 pounds)
  • 8 garlic cloves, cut into slivers
  • 4 teaspoons minced fresh rosemary, divided
  • 2 teaspoons ground mustard
  • 1-1/2 teaspoons salt, divided
  • 1 teaspoon chopped fresh mint or 1/4 teaspoon dried mint flakes
  • 1/4 teaspoon pepper
  • 1 tablespoon water
  • 3 pounds red potatoes, cut into 1-inch slices
  • 1 package (16 ounces) baby carrots
  • 2 tablespoons olive or vegetable oil
  • 3 cups fresh or frozen peas
  • 3 tablespoons cornstarch
  • 1 cup beef broth
  • 1/2 cup cold water
  • 1/3 to 1/2 cup currant jelly

Directions

Remove thin fat layer from roast. Make deep cuts in the meat; insert a garlic sliver in each. Combine 3 teaspoons rosemary, mustard, 1 teaspoon of salt, mint and pepper. Add water; mix well. Rub over meat. Place on a rack in a large roasting pan. Bake, uncovered, at 350° for 1-1/2 hours.
Meanwhile, in a bowl, toss potatoes, carrots, oil and remaining rosemary and salt. Place in another greased roasting pan. Bake, uncovered, for 1 to 1-3/4 hours. Baste roast with pan drippings; bake 30 minutes to 2 hours longer or until meat reaches desired doneness (160° for medium-well, 170° for well-done). Add peas to vegetable mixture; bake 10 minutes longer or until vegetables are browned and tender. Remove roast and vegetables are browned and tender. Remove roast and vegetables to a warm serving platter and keep warm. Strain pan drippings into a saucepan; skim fat. In a small bowl, combine cornstarch, broth and cold water until smooth; add to drippings. Stir in jelly. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables. Yield: 10-12 servings.
Originally published as Leg of Lamb Dinner in Taste of Home April/May 2000, p41

Nutritional Facts

4 ounce-weight: 372 calories, 10g fat (3g saturated fat), 93mg cholesterol, 470mg sodium, 39g carbohydrate (12g sugars, 5g fiber), 31g protein.

  • 1 leg of lamb (5 to 7 pounds)
  • 8 garlic cloves, cut into slivers
  • 4 teaspoons minced fresh rosemary, divided
  • 2 teaspoons ground mustard
  • 1-1/2 teaspoons salt, divided
  • 1 teaspoon chopped fresh mint or 1/4 teaspoon dried mint flakes
  • 1/4 teaspoon pepper
  • 1 tablespoon water
  • 3 pounds red potatoes, cut into 1-inch slices
  • 1 package (16 ounces) baby carrots
  • 2 tablespoons olive or vegetable oil
  • 3 cups fresh or frozen peas
  • 3 tablespoons cornstarch
  • 1 cup beef broth
  • 1/2 cup cold water
  • 1/3 to 1/2 cup currant jelly
  1. Remove thin fat layer from roast. Make deep cuts in the meat; insert a garlic sliver in each. Combine 3 teaspoons rosemary, mustard, 1 teaspoon of salt, mint and pepper. Add water; mix well. Rub over meat. Place on a rack in a large roasting pan. Bake, uncovered, at 350° for 1-1/2 hours.
  2. Meanwhile, in a bowl, toss potatoes, carrots, oil and remaining rosemary and salt. Place in another greased roasting pan. Bake, uncovered, for 1 to 1-3/4 hours. Baste roast with pan drippings; bake 30 minutes to 2 hours longer or until meat reaches desired doneness (160° for medium-well, 170° for well-done). Add peas to vegetable mixture; bake 10 minutes longer or until vegetables are browned and tender. Remove roast and vegetables are browned and tender. Remove roast and vegetables to a warm serving platter and keep warm. Strain pan drippings into a saucepan; skim fat. In a small bowl, combine cornstarch, broth and cold water until smooth; add to drippings. Stir in jelly. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables. Yield: 10-12 servings.
Originally published as Leg of Lamb Dinner in Taste of Home April/May 2000, p41

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cwbuff User ID: 441425 22808
Reviewed Oct. 25, 2009

"Very good dinner! However, I doubled the seasonings and also tossed the peas in the mixture too. I didn't make the gravy - it's probably even better with it."

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