Dijon Leg Of Lamb

Serving 9 people

100 min


  • dijon mustard 1 cup Dijon mustard
  • fresh rosemary 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
  • garlic clove 1 garlic clove, minced
  • ground ginger 1 teaspoon ground ginger
  • leg of lamb 1 boneless leg of lamb (4 to 5 pounds)
  • olive oil 2 tablespoons olive oil
  • soy sauce 1/2 cup soy sauce
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How to make it

  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.
  2. Place lamb in a large resealable plastic bag. In a small bowl, whisk the mustard, soy sauce, oil and seasonings.
  3. Pour 1 cup of marinade over lamb. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
  4. 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.
  5. 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°).
  6. Let stand for 10 minutes before slicing. Warm reserved mustard sauce; serve with lamb.