- 1 boneless leg of lamb (4 to 5 pounds)
- 1 cup Dijon mustard
- 1/2 cup soy sauce
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1 teaspoon ground ginger
- 1 garlic clove, minced
- Cut leg of lamb horizontally from one long side to within 1 in. of opposite side. Open meat so it lies flat; trim and discard fat. Place lamb in a large resealable plastic bag. In a small bowl, whisk the mustard, soy sauce, oil and seasonings. Pour 1 cup of marinade over lamb. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
- Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan.
- Place lamb over drip pan and grill, covered, over medium-low heat for 1-1/2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing. Warm reserved mustard sauce; serve with lamb. Yield: 9 servings.
Originally published as Dijon Leg of Lamb in Taste of Home February/March 2005, p8
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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