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Pommery Mustard & Bread Crumb Crusted Lamb


Our take on the the standard Easter main course with sharp hints of mustard and Worcestershire sauce. If you're looking for something classic, try our Herb Roasted version instead. 


 1 Ontario leg of lamb
2 tbsp Pusateri’s Deluxe Herb Marinade
1 oz Olive oil
2 cloves Garlic, puréed
2 tbsp Lea & Perrins Worcestershire
1 tbsp Soy sauce
Salt and pepper to taste

Mustard Glaze

Combine Ingredients except bread crumbs

 ¼ cup Dijon mustard
¼ cup Grainy mustard
1 tbsp Fresh Italian parsley, chopped
1 clove Garlic, puréed
½ cup Panko bread crumbs



Combine all wet and dry leg of lamb ingredients and rub over entire lamb leg. Let marinate for 24 hours in fridge.

Place lamb leg on top rack and roast without a lid for 2 ½ to 3 ½ hours at 300F until desired nish. Once lamb hits the internal temp of 145F, take out of oven and glaze with mustard mixture.

Sprinkle panko crumbs over the mustard and re-bake at 375F convection for another 5 minutes or until golden.

Transfer out of roasting pan and place onto a cutting board or serving dish.

Allow to rest for 15 minutes. Slice and serve.


About Tony Cammalleri