Swedish Mustard Roast Leg of Lamb
- Low calorie
- Low carb
- Easy recipes
Ingredients
- 1 leg of lamb (4 to 6 lb/2 to 2.7 kg) or 2 legs suckling lamb (2 to 3 lb/1 to 1.5 kg each)
- 1/2 tsp (2 mL) black pepper
- 3 small cloves garlic
- 4 anchovy fillets
- 1/2 cup (125 mL) grainy mustard
- 1/2 cup (125 mL) sour cream
- 1 tbsp (15 mL) all-purpose flour
Preparation
Trim fat from lamb. Sprinkle all over with pepper. Cut each garlic clove into 4 pieces; cut each anchovy into 3 pieces.
Cut 12 slits in top of lamb; insert garlic and anchovy piece in each. Place in roasting pan. Set aside 1 tbsp/15 mL mustard; spread remaining mustard over top of lamb.
Roast in 325F/160C oven until lamb reaches desired doneness, about 1-1/2 hours for medium-rare or internal temperature of 150F/65C. Transfer lamb to platter; let stand for 5 to 10 minutes.
Meanwhile, whisk together sour cream, remaining mustard and flour. Place roasting pan over medium heat; deglaze with 1 cup/250 mL water, using wooden spoon to scrape up brown bits. Reduce liquid by half; strain into saucepan. Stir in sour cream mixture; bring to boil. Reduce heat and simmer for 2 minutes. Serve sauce on the side.
Makes 6 to 8 servings.
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