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YumChef-kaRpg: "Incredibly easy and the rub is really good will m…" Read More
8Ingredients
75Minutes
620Calories
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Ingredients
US|METRIC
4 SERVINGS
- 5 cloves garlic (crushed)
- 2 Tbsp. lemon juice (freshly squeezed)
- 3 Tbsp. fresh rosemary (chopped)
- 1 Tbsp. Dijon mustard
- 2 tsp. olive oil
- 1 1/4 tsp. kosher salt (more or less to taste)
- fresh ground black pepper
- 4 lb. lamb leg (uncooked trimmed, boneless, rolled and tied)
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories620Calories from Fat230 |
% DAILY VALUE |
Total Fat26g40% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol290mg97% |
Sodium1030mg43% |
Potassium1360mg39% |
Protein96g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate3g1% |
Dietary Fiber0g0% |
Sugars0g |
Vitamin A2% |
Vitamin C8% |
Calcium4% |
Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(14)
Tatiana Frederickson 4 years ago
It turned out great! I had a 5lbs boneless lamb leg from Costco and it was done medium in 1h 40mins. My lamb looked exactly like the one in the recipe which doesn’t happen often to me. Delicious! Keeping the recipe. Thank you!
David Norton 4 years ago
This turned out really nice. Not sure about the crushed garlic vs minced? I used crushed, but picked it off after it came out of the oven. Served this with the roasted baby potatoes with rosemary. Thought the rosemary might be overwhelming, but it wasn't.
Norma Murphy 5 years ago
Cooked it to 130, used 2 tbsp mustard and 1/4 c. Dry vermouth, also. Marinated for 3 hours. Basted with marinade halfway thru cooking. Served with asparagus. Definitely a keeper as with all skinnytaste recipes. Haven't had a bad recipe yet. Way to go Gina!❤️
Wuthrich Byrnes 5 years ago
Typically I’m not a fan of any lamb recipes but this isn’t gamey at all....I willl definitely make this again ...and my husband who loves lamb thought it was great!
Cindy Martinetto 6 years ago
This was delicious. I confess, instead of just Rosemary, I used Herbes de Provence, (can’t help it, I love the stuff). I have never used the Dijon mustard in the rub for the lamb, and I will use this from here on out! Thank you for posting.
T E. 8 years ago
Amazing!!! I loved the sauce, next time I will double the glaze for a little extra drizzle on top. Definitely a must try.
Rosemarie Vertullo 9 years ago
This was absolutely delicious! It was easy to prepare and didn't take long to roast. It tasted like a gourmet meal. The only change I made was that I let it marinate in the refrigerator several hours. We will definitely have this roast again and again.