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Roasted Leg of Lamb with Smokey Mustard, Rosemary & Ale

Roasted Leg of Lamb with Smokey Mustard, Rosemary & Ale

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  • 1 5-6 pound boneless leg of lamb, rolled and tied (your butcher can do this for you)
  • 1 tablespoon fresh rosemary, chopped
  • 1 Tablespoon garlic, chopped
  • 2 tablespoons whole grain mustard
  • 2 teaspoons smoked paprika
  • 2 tablespoons olive oil
  • 1 12 ounce bottle of beer
  • sea salt & smoked black pepper


Mixed together the rosemary, garlic, mustard, paprika, and olive oil. Lightly oil the bottom of a roasting pan and place the lamb.
Pour the beer over the lamb, then rub the mustard mixture on the top and sides of the lamb. Marinate at least 1 hour at room temperature.
Preheat oven to 350 degrees.
Season lamb with sea salt & smoked black pepper and cover the pan with foil.
Roast lamb in the oven for about 1.5 hours, or until the inside temperature reaches 135-140 for medium rare, basting along the way by spooning the beer over the lamb every half hour. Let the lamb rest at least 10 minutes before carving.

Nutritional Facts


Calories Per Serving562

Folate equivalent (total)52µg13%

Riboflavin (B2)0.6mg35.6%