Silence of the Leg O' Lamb

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Fabulous! Never would have believed that you wouldn't taste mustard and nothing else! This is juicy, rustic, flavorful, and completely wonderful! Thank you Alton!

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Turned out amazing! First time cookin a leg of lamb and first time I used my charcoal grill as well. I also seasoned the skin side of the leg with my own rub of salt, pepper, thyme, parsley, garlic powder and onion powder after coating with a light coat of mustard. I used frenchies mustard and it still turned out great. Still a little gamey but some didnt realize it was lamb until after i told them. Think juicy, tender lamb meets prime rib.

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Super good! Juicy, and no gamey taste. Great crust even with low heat! I baked it at 315 - 320F for 20-30 min, then flipped it over and used a thermometer. Baked another 20-30 until alarm went off at 135F internal. Used honey (1TB in place of brown sugar, and 2 TB butter and 1 TB coconut butter in place of oil (heated is unhealthy to make it GAPS diet and Weston Price friendly (come to the dark side - fat is good!. Only had dried mint leaves - used 2tsp. Would be much better with fresh, I think. Great job, again, Alton!
modifications, oven, bake

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Excellent. We had it tonight for the first time. We Had a 9lb Leg of Lamb and although the cooking time was longer, the flavor was amazing. Try this recipe.

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We have used Alton's recipe numerous times for dinner parties. This is ALWAYS a hit!

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Amazing and easy. Followed the marinade, but put in a ziplock overnight. Did not tie it up and baked till 150 degrees. Holy smokes!

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I will confess I didn't follow the recipe completely but it still came off fantastic. I'm not a fan of mint so I used dill weed instead which although milder in flavor was nicely complementary. I've never used mustard on lamb but trusting AB I made the marinade, blending the rosemary in since I couldn't use the grill (my charcoal grill doesn't work so well at -10 windchill. put it in my indoor rotisserie. Was really tasty, can't wait until its warm enough to fire up the grill.

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Came out very good, the only problem is that I used ground pepper instead of whole peppercorns. Result - a bit hotter than I wanted.

Also grilling when it is 32 degrees outside takes more time, then at 82 degrees.

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This dish was off the hook!!! i didn't expect my picky eaters to ***** their plates clean!
instead of putting canola oil, i added olive oil, it gave it a bit more flavor. Thanks Alton, always been a fan!

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i love lamb,a leg,anytime.i love all lamb!!!!!!!!!!!!!!shari thanks for all the books.i am a chef myself.ask my husband jim carothers