Herb-Infused Dijon Roast Leg of Lamb
Elevate your dining experience with this Herb-Infused Dijon Roast Leg of Lamb. Originating from a supermarket booklet, this recipe has been refined to create a dish bursting with flavor and succulence. The leg of lamb is marinated with a blend of whole grain Dijon mustard, fresh garlic, and aromatic rosemary, ensuring every bite is juicy and tender. Perfect for family gatherings or special occasions, this lamb roast pairs beautifully with a side of mint jelly, adding a sweet contrast to the savory meat. Prepare ahead of time to marinate the lamb for the best results, and carve it into generous portions that can serve a crowd. Impress your guests with this dish that showcases the rich flavors of classic cooking with a modern twist.
10
Servings
N/A
Calories
6
Ingredients
Ingredients
Whole Grain Dijon Mustard
3 tablespoons (none)
Garlic Cloves
2 (sliced)
Dried Rosemary
1.5 teaspoons (crushed)
Fresh Ground Black Pepper
0.5 teaspoons (none)
Boneless Leg of Lamb
4 lbs (well trimmed)
Mint Jelly
0.5 cups (warmed)
Instructions
1
Start by rinsing the lamb under cold running water. Pat it dry with paper towels.
2
Using a sharp knife, carefully create several shallow pockets at random intervals across the lamb.
3
Insert a sliver of garlic into each pocket, then roll the meat tightly into a cylindrical shape. Secure it with cooking twine to hold its shape while cooking.
4
In a small bowl, combine the whole grain Dijon mustard, crushed dried rosemary, and freshly ground black pepper, mixing well.
5
Rub this flavorful mixture all over the exterior of the rolled lamb, ensuring it is evenly coated.
6
Wrap the seasoned lamb tightly in aluminum foil and refrigerate it for 4 to 6 hours to allow the flavors to infuse.
7
Preheat your oven to 400°F (200°C). Place a meat rack in a shallow roasting pan and place the marinated lamb on the rack.
8
Insert a meat thermometer into the thickest part of the lamb, ensuring it doesn't touch the bone.
9
Pour about 1 cup of warm water into the bottom of the roasting pan to create steam and keep the meat moist.
10
Place the pan in the preheated oven and roast for 15 minutes at 400°F.
11
After 15 minutes, reduce the oven temperature to 325°F (165°C) and continue roasting the lamb for approximately 20 minutes per pound for medium doneness or until the meat thermometer reads 145°F.
12
If you prefer a more well-done lamb, adjust the cooking time accordingly.
13
Once cooked to your preference, remove the roast from the oven and cover it with foil to let it rest for 10 to 15 minutes. This allows the juices to redistribute.
14
While the lamb is resting, gently warm about 1/2 cup of mint jelly in a small saucepan.
15
Carefully carve the lamb into 10 equal portions and serve with the warmed mint jelly on the side for a delightful contrast in flavors.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Dijon Roast Leg of Lamb?
It is a refined lamb recipe featuring a marinade of whole grain Dijon mustard, fresh garlic, and aromatic rosemary for a succulent and flavorful holiday dish.
How many servings does this lamb recipe provide?
This recipe is designed to serve 10 people.
What specific cut of lamb is required?
The recipe calls for a 4 lb boneless leg of lamb that has been well trimmed.
What are the main ingredients for the marinade and rub?
The main ingredients are whole grain Dijon mustard, garlic cloves, crushed dried rosemary, and fresh ground black pepper.
How should the garlic be prepared for insertion into the lamb?
The garlic cloves should be sliced into slivers to be inserted into shallow pockets in the meat.
Why are shallow pockets created in the lamb?
Shallow pockets are created at random intervals to hold the slivers of garlic, allowing the flavor to infuse from the inside out.
How is the lamb shaped before roasting?
The meat is rolled tightly into a cylindrical shape and secured with cooking twine.
How long should the lamb marinate in the refrigerator?
The lamb should be wrapped tightly in foil and refrigerated for 4 to 6 hours to allow the flavors to fully infuse.
What is the initial oven temperature for roasting?
The oven should be preheated to 400°F (200°C) for the initial stage of roasting.
Why is water added to the roasting pan?
Approximately 1 cup of warm water is poured into the bottom of the pan to create steam and help keep the meat moist during cooking.
How long does the initial high-heat roasting take?
The lamb is roasted at 400°F for the first 15 minutes.
What temperature should the oven be reduced to after the first 15 minutes?
After the initial roast, reduce the oven temperature to 325°F (165°C).
How many minutes per pound should the lamb be cooked?
The lamb should be roasted for approximately 20 minutes per pound for medium doneness.
What is the target internal temperature for medium doneness?
The lamb is ready when the meat thermometer reads 145°F.
Where should the meat thermometer be inserted?
The thermometer should be inserted into the thickest part of the lamb, making sure it does not touch the bone.
Should the lamb be rested after cooking?
Yes, once removed from the oven, cover the roast with foil and let it rest for 10 to 15 minutes.
What is the benefit of resting the meat?
Resting the meat allows the juices to redistribute, ensuring every slice is juicy and tender.
What condiment is recommended to serve with this dish?
The lamb is served with about 1/2 cup of warmed mint jelly on the side.
How should the lamb be carved?
The lamb should be carved into 10 equal portions for serving.
How much whole grain Dijon mustard is used?
The recipe uses 3 tablespoons of whole grain Dijon mustard.
What amount of dried rosemary is required?
You will need 1.5 teaspoons of crushed dried rosemary.
Is the lamb rinsed before preparation?
Yes, the instructions suggest rinsing the lamb under cold running water and patting it dry before starting.
How much black pepper should be used in the rub?
The recipe specifies 0.5 teaspoons of fresh ground black pepper.
What type of pan should be used for roasting?
A shallow roasting pan equipped with a meat rack is recommended.
Can I adjust the cooking time for a well-done roast?
Yes, if you prefer a more well-done lamb, you should adjust the cooking time accordingly beyond the 145°F mark.
What is the origin of this recipe?
The recipe originally comes from a supermarket booklet but has been refined for better flavor and succulence.
Is this dish suitable for special occasions?
Yes, it is described as perfect for family gatherings, dinner parties, or special occasions.
How is the mint jelly prepared?
The mint jelly should be gently warmed in a small saucepan before serving.
What tags are associated with this recipe?
Associated tags include lamb, roast, dijon mustard, rosemary, mint jelly, holiday, dinner party, and herb-crusted.
What category does this recipe fall into?
The recipe is categorized under Lamb/Sheep.