Rosemary-Mustard Roast Leg of Lamb

"Before coming to Zaar I seldom cooked lamb. Now I fix it often. This recipe was in one of those supermarket booklets. I made a couple of changes and we loved the results. The cooking time includes the time needed to allow the roast to marinade in the refrigerator."
photo by Chef floWer photo by Chef floWer
photo by Chef floWer
photo by Leggy Peggy photo by Leggy Peggy
photo by Leggy Peggy photo by Leggy Peggy
photo by Wildflour photo by Wildflour
photo by Fairy Nuff photo by Fairy Nuff
Ready In:
8hrs 20mins




  • Rinse the lamb under running water, blot dry.
  • With the tip of a sharp knife, make several pockets at random intervals in the meat.
  • Put a sliver of garlic in each, roll the meat into a roll and tie with cooking twine.
  • Mix the mustard, rosemary and black pepper together.
  • Rub over the outside of the rolled meat, wrap meat in foil and place in refrigerator for 4 to 6 hours.
  • Preheat oven to 400 degrees, place the roast on meat rack in shallow roasting pan and insert meat thermometer into thickest part of roast.
  • Add approximately 1 cup of warm water to bottom of roasting pan, the roast should rest on rack above the water.
  • Place roast in preheated oven and cook for 15 minutes.
  • Lower the temperature to 325 degrees and continue roasting for 20 minutes per pound for medium or until meat thermometer registers 145 degrees. If you like your lamb well done, you will need to adjust the cooking time to suit your taste.
  • Remove the roast from the oven and cover with foil allowing to rest for 10 to 15 minutes before carving.
  • While meat is resting, warm about 1/2 cup of mint jelly.
  • Slice into 10 equal portions and serve with warmed jelly.

Questions & Replies

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  1. Oh yum! We love lamb and I make it often, but I've never added mustard or used a long refrigeration. I made this with a bone-in leg, and used a mix of grainy and dijon mustard and fresh rosemary. Sensational result, and so very moist and tender. The drippings made a fantastic gravy. Thanks so much for posting.
  2. Used fresh garlic from my brother's garden and fresh rosemary from my herb garden. Local free range lamb, too! The leftovers were used astutely in this recipe: Recipe #482992 to resounding success! Reviewed for ZWT 8.
  3. We did extra garlic and a mix of fresh and dried rosemary. Enjoyed by all for our first lamb roast
  4. I personally don't like lamb but the rest of my family does so I decided to try this recipe. I used a leg with a bone in it and it still turned out wonderful. I also used extra garlic which made it taste even better. I marinated it in the fridge overnight and i think it helped with the flavor. It turned out very moist with great flavor! This is a great recipe for someone who has never made lamb before because it is so easy!
  5. ZWT6: SUPERB flavor - nice and moist! Will definitely make again! Served with Recipe#134738


  1. Very nice! I had lamb leg steaks but this had been recommended to me, so I made it into a rub. I replaced the garlic with some garlic powder, and rubbed it into the steaks, and fried on a pan. I wouldn't have thought that mustard would work with lamb, but I took a leap of faith and this was truly delicious - will use again.
  2. Wonderful succulent lamb! We like our lamb well done so I did cook slightly longer than Paula's instructions. Also, instead of rosemary, I used dried oregano as my children don't care for rosemary. Also sprinkled my roast lightly with salt all over. Really loved the flavour. Definitely would make again.


I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
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