• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Lively Leg of Spring Lamb

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 1 (7-8 lb) leg of spring lamb;
  • -trimmed of excess fat
  • 2 Cloves (large) garlic;
  • -slivered
  • 4 ts Dijon-style mustard
  • 1 ts Fresh minced rosemary -or-
  • 1/2 ts Dried leaf rosemary; crushed
  • 1 ts Fresh ground black pepper or
  • -hot red chile; to taste
  • 1/4 c All-purpose flour
  • Salt
  • Jalapeno Jelly (see index)
  • Mint jelly


Using a very sharp knife with pointed tip, pierce lamb evenly all over;
insert slivers of garlic in slits. Set lamb on rack in a roasting pan; coat
with mustard & sprinkle with rosemary and black pepper or red chile.
Preheat oven to 425; roast lamb 20 minutes. Reduce heat to 325 and roast 2
hours longer until meat thermometer registers 150 for medium. To serve,
remove to large platter; let stand 20 minutes to let juices settle.
Meanwhile, sprinkle flour over pan drippings; stir to mix well. Place over
medium heat; stir until bubbly; add enough water to make a smooth,
medium-thick gravy. Season gravy with salt and additional pepper or chile,
if desired. Serve lamb with side dishes of jellies and gravy. Makes 10 to
12 servings.

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