Oven Roasted Boneless Leg of American Lamb with Cranberry-Mustard Glaze
Oven Roasted Boneless Leg of American Lamb with Cranberry-Mustard Glaze is a festive and delicious dish to make any time of year!
***This post is in partnership with the American Lamb Board. As always, all opinions expressed are 100% my own.***
The holidays are upon us!
Between decorating, shopping, and parties, there’s much to be done before the end of the year. Now, a question I get asked a lot this time of year, what kind of main dish can I make that’s flavorful, but not fussy?
My answer: Boneless Leg of Lamb
I’m a big FAN of American lamb. A few recipes I’ve created using lamb: Lamb Lasagna Crostini, Skillet Huevos Rancheros with Ground Lamb, Grilled Jerk American Lamb Loin Chops, and now this Oven Roasted Boneless Leg of American Lamb with Cranberry-Mustard Glaze
The glaze comes together quickly and adds so much flavor to the lamb. Roast in the oven until juicy and tender. This lamb leg roast will wow a crowd!
Why Use American Lamb
I used American Lamb in this recipe. Their lean, nutrient-rich boneless leg of lamb is ideal for making a lot of dishes, but is truly magnificent when used as the main dish for dinner. Aside from the fact that they are one of the most delicious types of protein out there, they’re also a good source of an array of essential nutrients.
Ingredients Used to Make Oven Roasted Boneless Leg of American Lamb with Cranberry Mustard Glaze
This easy recipe calls for simple ingredients but packs quite a punch flavor-wise! The glaze comes together quickly and can be made ahead of time for easier prep!
- 2 to 3 lb American boneless leg roast – American lamb is available to meet a range of preferences—from natural or organic lamb to lamb that has been exclusively grass-fed or grain-finished.
- Fresh cranberries
- Unsalted butter
- Granulated sugar
- Kosher salt and freshly ground pepper
- Whole grain mustard
- Yellow onion
- Labneh
- Fresh herbs (rosemary, thyme, sage)
How to Make Oven Roasted Boneless Leg of American Lamb with Cranberry Mustard Glaze
- Make the cranberry-mustard glaze: preheat a medium non-stick skillet to medium-high heat. Add in the fresh cranberries, unsalted butter, granulated sugar, and 1 tsp kosher salt. Stir to combine and let the sauce come to a simmer. Continue to cook the sauce until the cranberries have started to burst using a wooden spoon to smash the cranberries down. Let the sauce cook for about 10 to 12 minutes until slightly thickened. Remove from the heat and let cool before stirring in the whole grain mustard. Set aside.
- Preheat the oven to 325 degrees. Spray a 10.5 x 7.5 baking dish with non-stick cooking spray. Place the sliced onions in the bottom of the baking dish and toss with olive oil, salt and pepper.
- Next, take the lamb and place it on top of the onions. Cook the lamb for 35 minutes. Flip the lamb and cover it with cranberry-mustard sauce, and continue to cook for an additional 35 minutes, or until the internal temperature reaches 145 degrees for medium rare (roughly 20 to 25 minutes per lb). Remove from the oven and allow to rest for three minutes before slicing and serving with labneh.
- USDA recommends the following time and temperature parameters. All Other Cuts, Internal temperature of 145°F, with a 3 minute rest
Frequently Asked Questions
1. Can you make the cranberry-mustard glaze ahead? You bet! You can make the sauce 3 days ahead and simply reheat it to apply to the lamb.
2. Can you use bone-in leg of lamb instead? Yes! You will need to adjust your cook time. Please reference the American Lamb website for proper cooking temperatures.
3. What sides would you pair with the lamb? So many options! You can certainly do mashed potatoes, green beans, brussel sprouts, or pita bread!
Proper Storing
You can store leftovers in an airtight container for up to 3 to 4 days. Simply reheat in the oven at 325 degrees until warmed through.
Oven Roasted Boneless Leg of American Lamb with Cranberry-Mustard Glaze
Ingredients
- 1 lb Fresh cranberries
- 2 tbsp Unsalted butter
- 3/4 cup Granulated sugar
- 1 tsp Kosher salt + more to taste
- 1/3 cup Whole grain mustard
- 3 lb Boneless leg of American lamb
- 2 large Yellow onions, sliced thinly
- Labneh, for serving
- Fresh herbs, for serving (rosemary, thyme, sage)
Instructions
- Make the cranberry-mustard glaze: preheat a medium nonstick skillet to medium-high heat. Add in the fresh cranberries, unsalted butter, granulated sugar, and 1 tsp kosher salt. Stir to combine and let the sauce come to a simmer. Continue to cook the sauce until the cranberries have started to burst using a wooden spoon to smash the cranberries down. Let the sauce cook for about 10 to 12 minutes until slightly thickened. Remove from the heat and let cool before stirring in the whole grain mustard. Set aside.
- Preheat the oven to 325 degrees. Spray a 10.5 x 7.5 baking dish with non-stick cooking spray. Place the sliced onions in the bottom of the baking dish and toss with olive oil, salt and pepper.
- Next, take the lamb and place it on top of the onions. Cook the lamb for 35 minutes. Flip the lamb and cover it with cranberry-mustard sauce, and continue to cook for an additional 35 minutes, or until the internal temperature reaches 145 degrees for medium rare (roughly 20 to 25 minutes per lb). Remove from the oven and allow to rest for three minutes before slicing and serving with labneh.
- USDA recommends the following time and temperature parametersAll Other Cuts – Internal temperature of 145°F, with a 3 minute rest
