Roasted Leg Of Lamb With Smokey Mustard, Rosemary & Ale

Name: Roasted Leg Of Lamb With Smokey Mustard, Rosemary & Ale
Ingredients: 1 5-6 pound boneless leg of lamb, rolled and tied (your butcher can do this for you); 1 tablespoon fresh rosemary, chopped; 1 tablespoon garlic, chopped; 2 tablespoons whole grain mustard; 2 teaspoons smoked paprika; 2 tablespoons olive oil; 1 12 ounce bottle of beer; sea salt & smoked black pepper

Fancy Girl Table|April 8, 2014 10:17 am EST

4 (1 ratings)

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This delicious main dish is a perfect, homey recipe that makes it optimal for Easter Sunday. For more delicious Easter Dinner Ideas, click here! From Easter menus and party ideas to the best Easter dinner, dessert, and cocktail recipes, we’ve got you covered. Find all this and more on The Daily Meal’s Easter Recipes & Menus Page.

Servings

8

Ingredients

1 5-6 pound boneless leg of lamb, rolled and tied (your butcher can do this for you)
1 tablespoon fresh rosemary, chopped
1 tablespoon garlic, chopped
2 tablespoons whole grain mustard
2 teaspoons smoked paprika
2 tablespoons olive oil
1 12 ounce bottle of beer
sea salt & smoked black pepper

Directions

Mixed together the rosemary, garlic, mustard, paprika, and olive oil. Lightly oil the bottom of a roasting pan and place the lamb.
Pour the beer over the lamb, then rub the mustard mixture on the top and sides of the lamb. Marinate at least 1 hour at room temperature.
Preheat oven to 350 degrees.
Season lamb with sea salt & smoked black pepper and cover the pan with foil.
Roast lamb in the oven for about 1.5 hours, or until the inside temperature reaches 135-140 for medium rare, basting along the way by spooning the beer over the lamb every half hour. Let the lamb rest at least 10 minutes before carving.