Deviled Leg of Lamb
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
6 -8
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Calories
478 kcal
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Course
Main Course
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Cuisine
British
Deviled Leg of Lamb
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Deviled Leg of Lamb with a deliciously spiced 'deviled' crust is an easy special occasion recipe from Great Britain.
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Ingredients
- 5-7 lb leg of lamb bone-in
- 2 cloves garlic thinly sliced
- rosemary sprigs, fresh
devil rub
- 1/2 cup butter softened
- 1 Tbsp mustard powder I use Coleman's
- 3 Tbsp dry breadcrumbs
- 1 Tbsp Worcestershire sauce
- 1 Tbsp mango chutney
- 1/2 tsp mace substitute cinnamon
- 1/2 tsp smoked paprika
- 1/2 tsp salt
Instructions
- Pull your leg of lamb out of the fridge an hour before baking. It's important to bring the lamb out of the refrigerator early so it's not cold when you put it in the oven. A cold leg of lamb won't roast evenly. Remove any ties and place on a rack in a large roasting pan.
- Preheat the oven to 350F
- To make your deviled rub, combine all the ingredients in a small bowl and mix with a spoon or fork. I like to do this in my small food processor. Mix until everything is well incorporated and you have a rough paste.
- Use a sharp knife to make several slanted slits in the top of your leg of lamb.
- Insert the sliced garlic with the rosemary needles into the slits, pushing them down into the meat.
- Pat the rub all over the upright side of the leg of lamb. Use your fingers, or the back of a spoon to faciltate spreading it more or less evenly over the whole surface.
- Roast the lamb until an instant read thermometer registers 130°F in the thickest part of the leg (do not touch the bone,) 1 1/2 to 2 hours. Mine took 2 hours. Note: I cooked my lamb to medium, but see the notes below for temps for different degrees of doneness.
- Transfer to a cutting board and let rest 15 to 25 minutes before slicing to allow the juices to redistribute in the meat. The internal temperature will rise slightly during this time.
- Slice the meat around the bone and serve. No gravy or sauce is necessary with deviled leg of lamb.
Equipments used:
Notes
- Rare: 115-120°F (46-49°C) - This will yield a very pink and juicy interior.
- Medium-rare: 125°F (52°C) - The interior will be mostly pink with a slight tinge of brown.
- Medium: 130°F (54°C) - A balance of pink and brown in the interior.
- Medium-well: 145°F (63°C) - Mostly brown with a small pink center.
- Well-done: 155-165°F (68-74°C) - No pink remaining, completely brown throughout.
- Tips for getting that perfect internal temperature:
- Note that the USDA recommends cooking lamb to an internal temperature of 145°F (71°C) for safety.
- Use a meat thermometer inserted into the thickest part of the muscle, avoiding the bone.
- Account for carryover cooking. The temperature will rise slightly after you remove the lamb from the oven, so take it out 5°F (3°C) below your desired temperature.
- Let the lamb rest for at least 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more flavorful and tender meat.
Nutrition Information
Show Details
Calories
478kcal
(24%)
Carbohydrates
7g
(2%)
Protein
50g
(100%)
Fat
27g
(42%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
193mg
(64%)
Sodium
538mg
(22%)
Potassium
740mg
(16%)
Fiber
0.5g
(2%)
Sugar
2g
(4%)
Vitamin A
557IU
(11%)
Vitamin C
1mg
(1%)
Calcium
35mg
(4%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6-8
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Calories | 478kcal | 24% |
| Carbohydrates | 7g | 2% |
| Protein | 50g | 100% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 193mg | 64% |
| Sodium | 538mg | 22% |
| Potassium | 740mg | 16% |
| Fiber | 0.5g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 557IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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