Mustard-Garlic Leg of Lamb
SmartPoints® value per serving
1 hr 30 min
1 hr 20 min
We coat our lamb with mustard to lock in moisture and add lots of taste. Plus, we flavour it up by infusing the meat with slivered garlic.
Uncooked lean and trimmed lamb leg(s)
3½ pound(s), rolled and tied by butcher
3 clove(s), medium, thinly sliced
1 pound(s), steamed
- Preheat oven to 375°F.
- Season lamb with salt and pepper. With the tip of a knife, make slits all over the lamb and insert garlic slivers in slits. Coat top and sides of lamb with mustard.
- Roast until medium rare and a meat thermometre inserted in centre reads 140°F, about 1 hour and 20 minutes. Let rest 10 minutes before slicing into 1/4-inch thick slices. Yields about 2 slices of lamb and 1/4 pound of asparagus per serving.