Dragans Leg Of Lamb With Garlic And Beer Recipes

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DRAGAN'S LEG OF LAMB WITH GARLIC AND BEER



Dragan's Leg of Lamb with Garlic and Beer image

This is a really easy and great tasting recipe that our I got from my Guatemalan friend. Served with some crusty bread and a salad, it makes a delicious meal for company and festive occasions.

Provided by Priyanka

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 2h20m

Yield 6

Number Of Ingredients 7

1 pound new potatoes
12 ounces baby carrots
1 (5 pound) leg of lamb
30 cloves garlic, peeled
salt and pepper to taste
¼ cup coarse-grain brown mustard
1 cup beer

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of water to a boil. Add the potatoes and carrots; boil for about 3 minutes. Drain and set aside.
  • Rinse the leg of lamb and pat dry. Place it in a roasting pan and season generously with salt and pepper. Rub the salt and pepper into the meat. Use a small knife to make incisions big enough for a garlic clove to fit in all over the leg. Stuff the garlic cloves into the holes. Spoon the mustard over the lamb and rub it in as well.
  • Roast, uncovered, in the preheated oven for about 30 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C) Add the potatoes and carrots to the roasting pan. Baste the lamb with beer, reserving the rest for basting at 20 minute intervals.
  • Continue to roast the lamb until the internal temperature reaches at least 140 degrees F (60 degrees C) for medium rare, about 1 1/2 hours longer. Remove from the oven and allow to rest for at least 5 minutes before carving. Spoon the pan drippings over the meat and vegetables when serving.

Nutrition Facts : Calories 514.2 calories, Carbohydrate 24.8 g, Cholesterol 167 mg, Fat 23.9 g, Fiber 3.6 g, Protein 45.5 g, SaturatedFat 11.3 g, Sodium 280.6 mg, Sugar 3.4 g

DRAGAN'S LEG OF LAMB WITH GARLIC AND BEER



Dragan's Leg of Lamb with Garlic and Beer image

This is a really easy and great tasting recipe that our I got from my Guatemalan friend. Served with some crusty bread and a salad, it makes a delicious meal for company and festive occasions.

Provided by Priyanka

Categories     Leg of Lamb

Time 2h20m

Yield 6

Number Of Ingredients 7

1 pound new potatoes
12 ounces baby carrots
1 (5 pound) leg of lamb
30 cloves garlic, peeled
salt and pepper to taste
¼ cup coarse-grain brown mustard
1 cup beer

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of water to a boil. Add the potatoes and carrots; boil for about 3 minutes. Drain and set aside.
  • Rinse the leg of lamb and pat dry. Place it in a roasting pan and season generously with salt and pepper. Rub the salt and pepper into the meat. Use a small knife to make incisions big enough for a garlic clove to fit in all over the leg. Stuff the garlic cloves into the holes. Spoon the mustard over the lamb and rub it in as well.
  • Roast, uncovered, in the preheated oven for about 30 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C) Add the potatoes and carrots to the roasting pan. Baste the lamb with beer, reserving the rest for basting at 20 minute intervals.
  • Continue to roast the lamb until the internal temperature reaches at least 140 degrees F (60 degrees C) for medium rare, about 1 1/2 hours longer. Remove from the oven and allow to rest for at least 5 minutes before carving. Spoon the pan drippings over the meat and vegetables when serving.

Nutrition Facts : Calories 514.2 calories, Carbohydrate 24.8 g, Cholesterol 167 mg, Fat 23.9 g, Fiber 3.6 g, Protein 45.5 g, SaturatedFat 11.3 g, Sodium 280.6 mg, Sugar 3.4 g

DRAGAN'S LEG OF LAMB WITH GARLIC AND BEER



Dragan's Leg of Lamb with Garlic and Beer image

This is a really easy and great tasting recipe that our I got from my Guatemalan friend. Served with some crusty bread and a salad, it makes a delicious meal for company and festive occasions.

Provided by Priyanka

Categories     Leg of Lamb

Time 2h20m

Yield 6

Number Of Ingredients 7

1 pound new potatoes
12 ounces baby carrots
1 (5 pound) leg of lamb
30 cloves garlic, peeled
salt and pepper to taste
¼ cup coarse-grain brown mustard
1 cup beer

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of water to a boil. Add the potatoes and carrots; boil for about 3 minutes. Drain and set aside.
  • Rinse the leg of lamb and pat dry. Place it in a roasting pan and season generously with salt and pepper. Rub the salt and pepper into the meat. Use a small knife to make incisions big enough for a garlic clove to fit in all over the leg. Stuff the garlic cloves into the holes. Spoon the mustard over the lamb and rub it in as well.
  • Roast, uncovered, in the preheated oven for about 30 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C) Add the potatoes and carrots to the roasting pan. Baste the lamb with beer, reserving the rest for basting at 20 minute intervals.
  • Continue to roast the lamb until the internal temperature reaches at least 140 degrees F (60 degrees C) for medium rare, about 1 1/2 hours longer. Remove from the oven and allow to rest for at least 5 minutes before carving. Spoon the pan drippings over the meat and vegetables when serving.

Nutrition Facts : Calories 514.2 calories, Carbohydrate 24.8 g, Cholesterol 167 mg, Fat 23.9 g, Fiber 3.6 g, Protein 45.5 g, SaturatedFat 11.3 g, Sodium 280.6 mg, Sugar 3.4 g

DRAGAN'S LEG OF LAMB WITH GARLIC AND BEER



Dragan's Leg of Lamb with Garlic and Beer image

This is a really easy and great tasting recipe that our I got from my Guatemalan friend. Served with some crusty bread and a salad, it makes a delicious meal for company and festive occasions.

Provided by Priyanka

Categories     Leg of Lamb

Time 2h20m

Yield 6

Number Of Ingredients 7

1 pound new potatoes
12 ounces baby carrots
1 (5 pound) leg of lamb
30 cloves garlic, peeled
salt and pepper to taste
¼ cup coarse-grain brown mustard
1 cup beer

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of water to a boil. Add the potatoes and carrots; boil for about 3 minutes. Drain and set aside.
  • Rinse the leg of lamb and pat dry. Place it in a roasting pan and season generously with salt and pepper. Rub the salt and pepper into the meat. Use a small knife to make incisions big enough for a garlic clove to fit in all over the leg. Stuff the garlic cloves into the holes. Spoon the mustard over the lamb and rub it in as well.
  • Roast, uncovered, in the preheated oven for about 30 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C) Add the potatoes and carrots to the roasting pan. Baste the lamb with beer, reserving the rest for basting at 20 minute intervals.
  • Continue to roast the lamb until the internal temperature reaches at least 140 degrees F (60 degrees C) for medium rare, about 1 1/2 hours longer. Remove from the oven and allow to rest for at least 5 minutes before carving. Spoon the pan drippings over the meat and vegetables when serving.

Nutrition Facts : Calories 514.2 calories, Carbohydrate 24.8 g, Cholesterol 167 mg, Fat 23.9 g, Fiber 3.6 g, Protein 45.5 g, SaturatedFat 11.3 g, Sodium 280.6 mg, Sugar 3.4 g

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