Dijon Leg Of Lamb – a delicious recipe with lamb, mustard, soy sauce, olive oil, rosemary, ground ginger. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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 shallow dish. In a small bowl, whisk the mustard, soy sauce, oil and seasonings. Pour 1 cup of marinade over lamb and turn to coat; cover and refrigerate overnight. Cover and refrigerate remaining marinade.
2
Drain and discard marinade. Lightly oil 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 thermometer should read 135u00b0; medium, 140u00b0; medium-well, 145u00b0). Let stand for 10 minutes before slicing. Warm reserved mustard sauce; serve with lamb.
238
kcal
Calories
16
g
Fat
14
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 boneless leg of lamb (4 to 5 pounds), 1 cup Dijon mustard, 1/2 cup soy sauce, 2 tablespoons olive oil, and more.
Yes, Dijon Leg Of Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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