For a richer flavor, marinate the lamb overnight with the garlic, mustard, and beer before roasting. Use a meat thermometer to ensure the lamb is cooked to your desired level of doneness. For medium, roast to 150 degrees F (66 degrees C); for well-done, roast to 160 degrees F (71 degrees C). If the vegetables begin to brown too quickly, cover the roasting pan loosely with foil during the last 30 minutes of cooking. Serve with a crusty bread or polenta to soak up the delicious pan juices.
Dragan's Leg of Lamb with Garlic and Beer
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PREP TIME15 mins
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COOK TIME2 hrs 10 mins
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TOTAL TIME2 hrs 30 mins
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SERVING6 People
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VIEWS58
Succulent leg of lamb infused with the robust flavors of garlic and beer, roasted to perfection alongside tender root vegetables. A rustic and comforting dish, ideal for a memorable gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol167 mg
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Fiber4 g
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Protein46 g
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Saturated Fat11 g
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Sodium281 mg
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Sugar3 g
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Fat24 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400 degrees F (200 degrees C). (10 minutes)
02
StepIn a large pot, bring water to a boil. Add potatoes and carrots; cook for 3 minutes. Drain well and set aside. (8 minutes)
03
StepRinse leg of lamb and pat dry. Place in a roasting pan. Drizzle with olive oil. Season generously with salt and pepper, rubbing into the meat. Use a small knife to create deep incisions all over the lamb. Stuff each incision with a crushed garlic clove.
04
StepSpread the coarse-grain mustard evenly over the lamb, ensuring it coats the entire surface. (5 minutes)
05
StepRoast, uncovered, in the preheated oven for 30 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Add potatoes and carrots to the roasting pan, arranging them around the lamb.
06
StepBaste the lamb with 1/2 cup of beer, reserving the rest for basting every 20 minutes. (2 minutes)
07
StepContinue to roast the lamb until a meat thermometer inserted into the thickest part registers at least 140 degrees F (60 degrees C) for medium-rare, approximately 1 hour and 30 minutes more, basting with remaining beer every 20 minutes. (1 hour 30 minutes)
08
StepRemove from the oven and let the lamb rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast. (15 minutes)
09
StepSpoon pan drippings over the carved lamb and vegetables to serve. Garnish with fresh herbs, if desired.
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Adelia Oberbrunner
May 1, 2025This recipe was a huge hit at our family gathering! The lamb was incredibly tender and flavorful.
Mary Marvin
May 1, 2025I've made this several times now, and it's always a crowd-pleaser. The garlic and beer combination is fantastic.
Mathilde Huels
Mar 27, 2025My lamb took a bit longer to cook than the recipe stated, so I recommend keeping a close eye on the internal temperature.
Candice Conn
Mar 21, 2025This is my new go-to recipe for leg of lamb! Thank you for sharing it.
Trinity Hegmann
Feb 16, 2025I substituted the beer with chicken broth and it still turned out great! A good option for those avoiding alcohol.
Gregoria Rogahn
Nov 20, 2024I added some rosemary and thyme to the roasting pan for extra flavor. It complemented the garlic and beer perfectly.
Ralph Rolfson
Nov 15, 2024This dish is impressive enough for a special occasion, but easy enough to make on a weeknight.
Freda Murphy
Nov 9, 2024Great recipe! The lamb was so juicy and the flavors were amazing.
Amie Borergoodwin
Nov 6, 2024The pan drippings made an incredible gravy. I served it over mashed potatoes and it was heavenly!
Morgan Reichel
Oct 29, 2024The instructions were clear and easy to follow, even for a novice cook like myself.