Dragan's Leg of Lamb with Garlic and Beer

Dragan's Leg of Lamb with Garlic and Beer

10
Priyanka 18

"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

2 h 20 m servings 1012 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 1012 kcal
  • 51%
  • Fat:
  • 53.6 g
  • 82%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 99.4 g
  • 199%
  • Cholesterol:
  • 382 mg
  • 127%
  • Sodium:
  • 348 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10

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 peppe...

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 ...

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. Mo...

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 - ...

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 abou...

I made it with a London porter as my basting beer and i put the veggies under the lamb from the beginning. Great recipe. Everyone was happy.

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.

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!

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, abo...