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Dijon Leg of Lamb Recipe
Dijon Leg of Lamb Recipe photo by Taste of Home

Dijon Leg of Lamb Recipe

Publisher Photo
"This special entree is always on our Easter table, and i serve it for other events throughout the year," notes Christy Porter of Centennial, Colorado. "I first tasted this delicious lamb at a dinner party given by a friend."
TOTAL TIME: Prep: 10 min. + marinating Grill: 1-1/2 hours + standing
MAKES:9 servings
TOTAL TIME: Prep: 10 min. + marinating Grill: 1-1/2 hours + standing
MAKES: 9 servings

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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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