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Leg of Lamb with Olive-Mustard Coating
Courtesy of Meat and Livestock Australia
Serve With:
Roasted Red Potatoes

Fresh Vegetable Medley

Mint Jelly
Servings: 6
Prep Time: 20 Min.
Cook Time: 80 Min.
What you need:
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+ 1 whole bone-in leg of lamb (about 7 lbs.)
Olive-mustard coating;
+ 45 Kalamata olives, pitted
+ 2 cloves garlic, peeled
+ 2 tsp. fresh rosemary
+ 1 1/2 Tbsp. Dijon mustard
+ 1 tsp. black pepper, freshly ground
+ 3 Tbsp. olive oil
What to do:
1. Preheat oven to 350º F.
2. Place olives, garlic, rosemary, mustard and pepper in a food processor. Process to a smooth paste and gradually add oil. Spread mixture all over the fat side of meat and place fat side up in a roasting pan.
3. Roast for about 1 hour 20 minutes. Check the internal temperature and remove lamb when temperature reaches 125-130°F for medium rare. Let meat rest 10-15 minutes to complete its cooking (meat temperature will rise another 5-10°F). Carve and serve.
Wine pairings:
Merlot, Cabernet Sauvignon, Côtes du Rhône
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