Reviewed: Apr. 1, 2012

This is by far the best leg of lamb I've had, outstanding. I thought it used too much mustard, so I went a little light on it. Could have used it all. I have told many people about this recipe. We raise and sell lamb at markets and this recipe is a keeper. I think this would work well on pork loin too. I followed the advise of another review and added garlic in the leg and some extra herbs, not too much, just enough.

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Reviewer:

laurie

Cooking Level: Expert

Home Town: Smithsburg, Maryland, USA

Reviewed: Feb. 10, 2011

This is so good. I changed it a bit. I first rubbed with salt and pepper. The after combining dijon mustard, red wine vinegar, olive oil and fresh garlic, rubbed the lamb and let it marinate on the counter for about 2 hours. Then baked. Awesome.

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Reviewer:

nancyd727

Reviewed: Nov. 14, 2010

4.35 pound boneless leg of lamb. Cooked at 325 for 1 hour and 45 minutes came out RARE. At a dinner party! boo.

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Reviewer:

shannonsandlin

Reviewed: Dec. 25, 2009

Very. very good. This was a hit for Christmas dinner! I also had a butterflied boneless leg of lamb. I put regular yellow mustard on one side and dijon on the other. I made slits in the meat and stuck pieces of fresh garlic in. I did the dusting of flour . . .it made a beautiful coating. Everyone loved it.

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Reviewer:

Vera B.

Home Town: Rougemont, North Carolina, USA

Reviewed: Dec. 15, 2009

I used a boneless butterflied leg of lamb for this instead of a whole leg and it turned out great and cooked much faster, about 15 minutes/lb. CHANGES: We love garlic so in addition to the fresh cloves, I mixed in garlic powder with the flour to add extra flavor. Used dijon mustard instead of prepared. Added several "dashes" of Worcestershire sauce. GRAVY TIP: I added about 1/2 c of water to the roasting pan about 15 minutes before the roast was done. It will slowly cook with the flour and juices already in the pan, so that when the roast is done you can just sieve the remaining liquid and get a really great "jus" to serve over the lamb. Served with roasted lemon potatoes and tomato salad. Will make again.

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