This recipe delivers a tasty and juicy leg of lamb thanks to a generous crust of mustard. It's a perfect main dish for a holiday feast.
Use the pan juices to make a gravy. Add 2 tablespoons flour to the pan and cook, stirring, for 2-3 minutes or until browned. Whisk in 1 cup beef stock and cook, stirring, for 5 minutes or until gravy thickens slightly. Season with salt and pepper.
Fantastic!!! This recipe came out great. I used a honey dijon mustard and added the Worcestershire sauce to the mustard before spreading it on the leg. I also added parsley, rosemary, and garlic powder under the mustard. Even my family members who said they do not like lamb, loved this recipe. Plus it was SO easy. Thanks! - 21 Nov 2005 (Review from Allrecipes USA and Canada)
This was very good, but I did make some changes. For mustard I used a sweet hot mustard. It worked very well. It gave some of the heat of mustard with out overwhelming the taste of the lamb. I skipped the flour. Instead of just laying garlic slices on it, I cut pockets into the lamb and put the garlic slices in there. I also added a bit of Rosemary, Basil and Thyme. Not a lot, just enough to add a hint of herb flavor. I also added the herbs and mustard and everything about an hour before cooking so it would have some time to soak into the meat. My husband loved it, as did I. - 12 Oct 2006 (Review from Allrecipes USA and Canada)
this was my first time making lamb and this was an easy recipe that was very good. I used a 6 lbs leg and used only as much mustard as was needed to cover the leg completely. I also used garlic powder when I used the salt and pepper. Yummy. - 20 Feb 2003 (Review from Allrecipes USA and Canada)