Best Chilli And Mustard Crusted Leg Of Lamb Recipes

Herb Crusted Lamb image

Provided by Giada De Laurentiis

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 9

1 (3 to 4-pound) boneless leg of lamb
Salt and pepper
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
5 tablespoons extra-virgin olive oil
2 tablespoons Italian bread crumbs
1/3 cup white wine
1/3 cup water or chicken broth
Special Equipment: kitchen string, meat thermometer

Steps:

Preheat the oven to 450 degrees F.
Season the meat with salt and pepper. In a small bowl, mix the herbs with the olive oil and bread crumbs. Rub both sides of the lamb with the herb mixture. Using the kitchen string, tie up the lamb leg at 2-inch intervals. Place in roasting pan and bake for 20 minutes. Lower the oven temperature to 375 degrees F. Add the wine and water or broth to the roasting pan and cook for another 30 to 40 minutes, or until the thickest part of the lamb reaches an internal temperature of 140 degrees F for medium. Take the lamb out of the oven, cover loosely with foil, and let the meat rest for 15 minutes. Slice and serve.

Chilli and Mustard Crusted Leg of Lamb image

Provided by Oldbunny1

Categories Lamb/Sheep

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

3 tablespoons Dijon mustard (get the real thing)
1 tablespoon plain flour
1 tablespoon soy sauce (OK to use light)
1 tablespoon hot chili sauce (You wont get burnt and it does give flavour)
1 tablespoon olive oil
1 tablespoon of finely chopped fresh rosemary (you can use dried but use less)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 1/2 lbs leg of lamb, boned and butterflied (your butcher will do this)

Steps:

Very lightly bash the lamb so that it is approx the same thickness all over (about 2inches thick) it doesn't have to be exact as the thicker bits will just be a bit rarer.
For the paste mix together all the ingredients in a large bowl thoroughly.
Take the lamb and put in the bowl with paste and with your hands make sure that you coat the lamb thoroughly with the paste.
Over medium coals/heat cook the lamb turning every 10 miutes or so for abut 35 minutes for pink meat 40-45 minutes for just pink in the centre.NOTE:The paste will go black dont be put off it tastes delicious and looks fantastic.
Remove from heat, let stand lightly covered for about 10 - 15 minutes before serving in 1/4 inch thick slices.

Nutrition Facts : Calories 716.2, Fat 48.5, SaturatedFat 20.1, Cholesterol 227.9, Sodium 702.7, Carbohydrate 1.7, Fiber 0.4, Sugar 0.1, Protein 64