Dragan's Leg of Lamb with Garlic and Beer

Dragan's Leg of Lamb with Garlic and Beer
  • PREP TIME
    15 mins
  • COOK TIME
    2 hrs 10 mins
  • TOTAL TIME
    2 hrs 30 mins
  • SERVING
    6 People
  • VIEWS
    58

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

  • Carbohydrate
    25 g
  • Cholesterol
    167 mg
  • Fiber
    4 g
  • Protein
    46 g
  • Saturated Fat
    11 g
  • Sodium
    281 mg
  • Sugar
    3 g
  • Fat
    24 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat oven to 400 degrees F (200 degrees C). (10 minutes)

02

Step

In a large pot, bring water to a boil. Add potatoes and carrots; cook for 3 minutes. Drain well and set aside. (8 minutes)

03

Step

Rinse 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

Step

Spread the coarse-grain mustard evenly over the lamb, ensuring it coats the entire surface. (5 minutes)

05

Step

Roast, 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

Step

Baste the lamb with 1/2 cup of beer, reserving the rest for basting every 20 minutes. (2 minutes)

07

Step

Continue 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

Step

Remove 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

Step

Spoon pan drippings over the carved lamb and vegetables to serve. Garnish with fresh herbs, if desired.

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.

Cooper Lemke

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 19 Ratings)
Total Reviews: (10)
  • Adelia Oberbrunner

    This recipe was a huge hit at our family gathering! The lamb was incredibly tender and flavorful.

  • Mary Marvin

    I've made this several times now, and it's always a crowd-pleaser. The garlic and beer combination is fantastic.

  • Mathilde Huels

    My lamb took a bit longer to cook than the recipe stated, so I recommend keeping a close eye on the internal temperature.

  • Candice Conn

    This is my new go-to recipe for leg of lamb! Thank you for sharing it.

  • Trinity Hegmann

    I substituted the beer with chicken broth and it still turned out great! A good option for those avoiding alcohol.

  • Gregoria Rogahn

    I added some rosemary and thyme to the roasting pan for extra flavor. It complemented the garlic and beer perfectly.

  • Ralph Rolfson

    This dish is impressive enough for a special occasion, but easy enough to make on a weeknight.

  • Freda Murphy

    Great recipe! The lamb was so juicy and the flavors were amazing.

  • Amie Borergoodwin

    The pan drippings made an incredible gravy. I served it over mashed potatoes and it was heavenly!

  • Morgan Reichel

    The instructions were clear and easy to follow, even for a novice cook like myself.

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