Return to Content

Roast Leg of Lamb

Roast Leg of Lamb
0 votes, 0.00 avg. rating (0% score)

Yield: Serves 6 generously, 8 less so.

The coating for Deborah's roast leg of lamb is based on one of Julia Child's in her Mastering the Art of French Cooking. It both seals in the juices and adds a delightful flavor. If at all possible, use the fresh rosemary.

Roast Leg of Lamb


  • 1(6-pound) leg of lamb
  • 1/2 cup Dijon-type prepared mustard
  • 2 tablespoons soy sauce
  • 1 clove garlic, mashed
  • 1 teaspoon ground rosemary or thyme (or 1 tablespoon fresh, chopped)
  • 1/4 teaspoon powdered ginger
  • 2 tablespoons olive oil


Be sure to remove the fell or filament and all excess fat from the lamb. Blend the mustard, soy sauce, garlic, herbs, and ginger in a bowl. Beat in the olive oil drop by drop to make a mayonnaise-like coating. Using a rubber spatula or brush, paint the lamb with the mixture and set it on the rack of a roasting pan. (For best flavor, coat the meat several hours before roasting.) Roast at 300 degrees F for 10 to 12 minutes per pound for medium rare (bone in), 13 to 15 minutes per pound for well done. Do not exceed a meat-thermometer reading of 155 to 160 degrees F, or the meat will lose much of its juice and flavor. For a boned leg, the cooking time more than doubles.

Updated Thursday, September 27th, 2007
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111