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Rosemary/Mustard Glazed Boneless Leg of Lamb

Rosemary/Mustard Glazed Boneless Leg of Lamb

Rosemary/Mustard Glazed Boneless Leg of Lamb
Rosemary/Mustard Glazed Boneless Leg of Lamb
Rosemary/Mustard Glazed Boneless Leg of Lamb
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Rosemary/Mustard Glazed Boneless Leg of Lamb
Ingredients
  • 1 (3-4 lb.) boneless leg of lamb, seasoned with salt, red/black pepper, garlic powder
  • 3-5 fresh rosemary sprigs
  • ¼ c. Dijon mustard
  • ¼ c. creole mustard
  • ¼ c. balsamic vinegar
  • ¼ c. good quality olive oil
Instructions
  1. In a bowl, combine the mustards, vinegar and olive oil. Mix well.
  2. Rub all over the seasoned lamb.
  3. Place in large zip lock bag with the fresh rosemary.
  4. Marinate for at least 6 hours or overnight.
  5. Remove from marinade and let set at room temperature for at least one hour.
  6. Place on hot grill and cook to desired temperature.
  7. In an oven, heat to 450. Place roast on a rack in a roasting pan that is at least 3” deep.
  8. Sear for 15 minutes. Lower temp to 325 and continue cooking.
  9. When internal temp reaches 120, remove from oven, cover with foil and let rest for 15-20 minutes. Roast will continue to cook as it rests.
  10. Use the basting sauce below if desired. I like using it.
  11. Meat Chart:
  12. RARE-(120-125)
  13. MEDIUM RARE-(130-135)
  14. MEDIUM-(140-145)
  15. MEDIUM WELL-(150-155)
Rosemary/Mustard Glazed Boneless Leg of Lamb
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Recipe By:
RED WINE REDUCTION BASTING SAUCE
Ingredients
  • 1 bottle of red wine (inexpensive or if you have any leftover wine just dump them altogether.)
  • 1 stick butter
  • 1 onion, diced
  • ½ c. honey
  • ½ c. balsamic vinegar
Instructions
  1. Saute onion in butter.
  2. Add wine and reduce by ½.
  3. Add honey and vinegar, let simmer for about 15-20 minutes.
  4. Cool and place in smaller containers and refrigerate.
Notes
*****Use to baste during grilling and after. I use this on pork, lamb and duck breasts.
 

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