Roasted Leg of Lamb

This is an easy way to cook Easter Lamb while letting you have plenty of free time preparing other dishes and spending time with family.


8-12 1/2 lb servings


Leg of Lamb 4-6 lb boneless leg of lamb 1 tablespoon dry mustard ½ teaspoon black pepper 1 teaspoon dried marjoram 1 teaspoon dried basil 1 teaspoon dried thyme 1 teaspoon garlic salt 2 teaspoon dried mint leaves Mint Sauce 1 jar of mint flavored apple jelly 1-2 tablespoon prepared mustard

Nutritional information

No nutrition information available


Lamb Directions: Remove wrappings from lamb, drain off excess moisture making sure that the lamb does not dry out. Rub dry mustard into leg of lamb. Sprinkle leg of lam with garlic salt and pepper. Combine the rest of the dry ingredients in bowl and mix, pat into the leg of lamb. Place leg of lamb onto Cuisinart Roasting Rack lengthwise, place into Rotisserie. Set temperature at 350 degrees. Cook for approx. 15-18 minutes per pound. Check temperature with a meat thermometer. Turn off heat and let set when temp has reach 140 degrees internally. The meat will continue to finish cooking on it's own in oven. Sauce directions: In sauce pan over med heat, cook mint flavored apple jelly until it melts. Add mustard stirring one tablespoon in at at time until desired. The more mustard, the stronger the sauce. Let sauce cook until thickened. Drizzle sauce over entire lamb, saving some for extra if guests desire it. Slice lamb and serve!