Dragan's Leg of Lamb with Garlic and Beer Recipe - Allrecipes.com
Dragan's Leg of Lamb with Garlic and Beer Recipe
  • READY IN ABOUT hrs

Dragan's Leg of Lamb with Garlic and Beer

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"This is a really easy and great tasting recipe that our I got from my Guatemalan friend. Served with some crusty bread and a salad, it makes a delicious meal for company and festive occasions."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of water to a boil. Add the potatoes and carrots; boil for about 3 minutes. Drain and set aside.
  2. Rinse the leg of lamb and pat dry. Place it in a roasting pan and season generously with salt and pepper. Rub the salt and pepper into the meat. Use a small knife to make incisions big enough for a garlic clove to fit in all over the leg. Stuff the garlic cloves into the holes. Spoon the mustard over the lamb and rub it in as well.
  3. Roast, uncovered, in the preheated oven for about 30 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C) Add the potatoes and carrots to the roasting pan. Baste the lamb with beer, reserving the rest for basting at 20 minute intervals.
  4. Continue to roast the lamb until the internal temperature reaches at least 140 degrees F (60 degrees C) for medium rare, about 1 1/2 hours longer. Remove from the oven and allow to rest for at least 5 minutes before carving. Spoon the pan drippings over the meat and vegetables when serving.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 2 hrs
  • READY IN 2 hrs 20 mins
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Reviews More Reviews

Dec 28, 2010

This was amazing and simply easy to make! For those who are not cooks, you need to cut your potatoes about the size of your carrots for even cooking. Also, GENEROUSLY add salt and coarse pepper - for my 3lb lamb, I used about 5 TBLS of rock salt (rock salt is better for meat rubs, I think). As far as coooking time, after the first 30 minutes at 400 degrees, cook lamb at 350 degrees for about 10-15 minutes per pound. Use 10 minutes as your gauge for medium rare in the middle. For those who like medium, they can eat the ends. If you want ends wells done and the middle medium, then use the 15 minutes per pound rule. ENJOY!

 
Apr 15, 2009

I modified this slightly - I had a 4.5 lb leg of lamb and used 20 cloves. I cut them in half and inserted them all over. But I am pretty sure next time I'm going to do the full 30. It is not too many! I left off the mustard but instead made a rub of 3 tsps dried rosemary, a little olive oil and some salt/pepper (not sure on amounts...just to "taste"). I took it out after about 1 1/2 hours total because my temperature was 150. And I loved the flavor I got on the potatoes/carrots due to the basting I did with the beer/juices (hefe) at the bottom. I wish I would have added more veggies to my pan.

 

11 Ratings

Apr 06, 2010

Very easy and tasty!!! Like the one pan idea and roasted potatos were memories of a dish my mom used to make. Garlic cloves in and coated with SnP and mustard and let sit in fridge overnight. More mustard and 1/2 hour at 400 and 1.5 hrs at 3.75 - perfect!!!

 
Nov 24, 2008

I can't believe this recipe has not been rated. I was very pleased, as was my family. I was able to even fool a friend who does not like lamb, he was very impressed and has changed his mind about lamb. Do not make if you have a HOT date. Garlic is plenty!

 
Dec 01, 2008

I will certainly make this again. My husband and I both loved the garlic in the lamb and the mustard was very mild and pleasant. However - it needed a ton of salt rubbed in at the beginning - and I tend to steer away from tons of salt. Nonetheless, it is necessary for the future roasts. Other than that, cooking time and temperatures were fine.

 
Nov 10, 2013

My family loved it. I didn't have carrots, so I used green beans and mushrooms with the potatoes instead and it was a big hit.

 
Sep 29, 2013

my stepdaughter and I are cooking this recipe as we speak....we have an hour and a half left so we will let you know how it turns out. smells delicious!

 
Mar 20, 2013

I had a 2lb leg of lamb so the cooking time turned out to be 30 minutes plus 50 minutes, basting with beer (hefeweizen) every 15 minutes. I used 1lb of baby red potatoes, 12 oz baby carrots, about 2 cups of chopped celery and 1/2 a white onion, chopped. Probably 1 and 1/2 Tbsp of rock salt and 1/2 Tbsp of pepper was used on the 2lb roast. The garlic flavor was amazing and my husband couldn't get enough!

 

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Nutrition

  • Calories
  • 1012 kcal
  • 51%
  • Carbohydrates
  • 24.8 g
  • 8%
  • Cholesterol
  • 382 mg
  • 127%
  • Fat
  • 53.6 g
  • 82%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 99.4 g
  • 199%
  • Sodium
  • 413 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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