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Dijon Leg of Lamb

 Dijon Leg of Lamb
"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."
9 ServingsPrep: 10 min. + marinating Grill: 1-1/2 hours + standing

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

  • 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

2 of 2

Dijon Leg of Lamb (continued)

Directions (continued)

  • servings.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.