Herb-Infused Rosemary-Mustard Leg of Lamb
This Herb-Infused Rosemary-Mustard Leg of Lamb is a delectable dish that combines the robust flavors of garlic and rosemary with the tangy zest of mustard. The recipe, inspired by renowned chef Alton Brown, takes a classic lamb roast and enhances it with a fragrant herb paste, creating a succulent centerpiece that's perfect for any gathering. By butterflying the lamb and allowing it to marinate, you ensure a quicker cook time and evenly distributed flavors. Serve it alongside seasonal vegetables or your favorite side for a truly unforgettable meal.
6
Servings
327
Calories
7
Ingredients
Ingredients
Leg of lamb
3 1/2 lbs (Trimmed of excess fat and butterflied)
Garlic cloves
4 (Peeled)
Dried rosemary
3 teaspoons (Crushed)
Dark brown sugar
1 tablespoon (Packed)
Kosher salt
1 tablespoon (For seasoning)
Fresh ground black pepper
2 teaspoons (To taste)
Mustard
6 tablespoons (Any preferred variety)
Instructions
1
Begin by trimming all excess fat from the leg of lamb to ensure a less greasy finished product.
2
Butterfly the lamb for more even cooking and reduced cook time. This can be accomplished by making a long cut along one side and opening it like a book.
3
In a food processor, finely chop the peeled garlic cloves.
4
Add the crushed rosemary, dark brown sugar, kosher salt, black pepper, and mustard to the food processor. Blend until well combined into a smooth paste.
5
Spread the herbal paste generously over the outside of the lamb. Cover tightly with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight for deeper flavor infusion.
6
Before cooking, remove the lamb from the refrigerator and let it sit at room temperature for at least 30 minutes. This helps it cook more evenly.
7
Insert a digital meat thermometer into the thickest part of the lamb and set it to your desired internal temperature - 155°F for medium-rare.
8
Preheat your oven to 400°F (200°C) and roast the lamb for 15 minutes at this higher temperature.
9
After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue roasting. A general guideline for cooking time is 15 minutes plus 20 minutes for each pound.
10
Once the lamb reaches the desired internal temperature, remove it from the oven, cover loosely with foil, and allow it to rest for 15-20 minutes. This step is crucial for keeping the meat juicy.
11
Finally, carve the lamb against the grain and serve with your favorite sides. Enjoy your delicious, herb-infused feast!
Nutrition Information
23g
Fat
3g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Rosemary-Mustard Leg of Lamb?
It is a savory lamb roast flavored with a paste made of garlic, rosemary, and mustard, inspired by chef Alton Brown.
Who inspired this specific lamb recipe?
This recipe is inspired by the techniques and flavors used by renowned chef Alton Brown.
How many servings does this leg of lamb recipe yield?
This recipe is designed to serve 6 people.
What weight of lamb is needed?
The recipe calls for a 3 1/2 lb leg of lamb.
Why should I butterfly the leg of lamb?
Butterflying the lamb ensures more even cooking and significantly reduces the overall cook time.
What is the benefit of trimming excess fat from the lamb?
Trimming excess fat helps ensure the finished roast is less greasy.
What ingredients are in the herb paste?
The paste consists of garlic, crushed rosemary, dark brown sugar, kosher salt, black pepper, and mustard.
How long should the lamb marinate?
The lamb should be marinated for a minimum of 4 hours, though overnight is preferred for deeper flavor.
Why should the meat sit at room temperature before roasting?
Letting the lamb sit out for 30 minutes before cooking helps it roast more evenly.
What is the internal temperature for a medium-rare finish?
The recommended internal temperature for medium-rare lamb is 155°F.
At what temperature should the oven start?
The oven should be preheated to 400°F (200°C) for the first 15 minutes of roasting.
What temperature is used for the majority of the roasting time?
After the initial 15 minutes, reduce the oven temperature to 350°F (175°C).
How do I calculate the total roasting time?
The general guideline is 15 minutes at high heat plus 20 minutes for each additional pound at the lower heat.
Why must the lamb rest after coming out of the oven?
Resting is crucial because it allows the juices to redistribute, keeping the meat succulent.
How long should the meat rest?
The lamb should rest, loosely covered with foil, for 15 to 20 minutes.
How should the lamb be carved?
The lamb should be carved against the grain for the best texture.
How many calories are in one serving?
Each serving contains approximately 327 calories.
What is the protein content per serving?
There are 25 grams of protein per serving.
What is the fat content per serving?
Each serving contains 23 grams of fat.
How many carbohydrates are in this dish?
This lamb dish contains 3 grams of carbohydrates per serving.
What type of mustard is recommended?
You can use any preferred variety of mustard for this recipe.
How much rosemary is used?
The recipe uses 3 teaspoons of crushed dried rosemary.
How many garlic cloves are needed?
The recipe requires 4 peeled garlic cloves.
What kind of sugar is in the herb paste?
The recipe uses 1 tablespoon of packed dark brown sugar.
Is this recipe suitable for a holiday meal?
Yes, it is tagged as an ideal holiday meal and dinner party main course.
How do you prepare the herb paste?
Blend the ingredients in a food processor until they form a smooth paste.
How should the lamb be stored while marinating?
Cover the lamb tightly with plastic wrap and keep it in the refrigerator.
What type of thermometer is recommended?
A digital meat thermometer is recommended for the most accurate internal temperature reading.
What are common tags for this recipe?
Common tags include lamb, roast, herbs, mustard, garlic, and holiday meal.
Can I use fresh ground black pepper?
Yes, the recipe specifies 2 teaspoons of fresh ground black pepper for seasoning.