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."
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- 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. , Drain and discard marinade. Lightly oil 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 thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing. Warm reserved mustard sauce; serve with lamb.
Nutrition Facts :
ANCHOVY AND MUSTARD GLAZED LEG OF LAMB
Anchovy and Mustard Glazed Leg of Lamb
Yield 8
Number Of Ingredients 8
Steps:
- To prepare your lamb; place on a chopping board then stud it with the garlic and rosemary. Gently insert the tip of a knife about an inch into the flesh of the lamb and then push a sliver of garlic and a couple of rosemary leaves into the hole left behind. The more of these you do, the more highly developed the flavour. I would recommend at least 10 and up to 20. The lamb can be prepared up to this point well in advance, even the night before.Preheat the oven to 180-190C, 160C-170C, Fan,Gas mark 4-5, Rub the lamb all over with the oil and season well with sea salt and freshly ground black pepper, put it on a baking tray in the oven and cook according to how you like your lamb.Meanwhile blend the mustard, anchovy, butter and honey into a paste. About 25 minutes before the end of the cooking time smear or brush this over the skin of the lamb and return to the oven. When the glaze has taken on a golden brown colour, remove the lamb from the oven, transfer to a large warm plate, cover with foil and leave to rest for 5-10 minutes somewhere warm before serving.This dish would be delicious with some roast potatoes, whatever seasonal greens you can lay your hands on and a crunchy radish salad with a light sour cream dressing.
Nutrition Facts :
MUSTARD AND HONEY GLAZED LAMB
The Mustard and Honey Glazed Lamb recipe out of our category Lamb! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the oven to 200ºC (180º fan) 400ºF, gas 6.
- Rub the lamb all over with the oil and sprinkle with salt and pepper.
- Using a sharp knife cut short incisions 2 cm / 3/4 " deep all over the skin of the meat and insert sprigs of garlic or slices of garlic into each one.
- Put the meat in a roasting pan, pour in 1 cup water and roast in the oven for 20 minutes. Baste the meat and turn the oven down to 180ºC.
- Roast for another 20 minutes, then mix together the mustard and honey and brush it over the meat.
- Roast for another 20 minutes or until the meat juices run clear. Let the meat rest for 15 minutes before serving. Serve garnished with rosemary.
MUSTARD-GLAZED BUTTERFLIED LEG OF LAMB
Though I have not tried this myself, the picture in the book looked delicious. It can be grilled or broiled. This looked like a healthy alternative to other preparations I've seen. From a cookbook entitled The Ultimate Cooking Course, 2003.
Provided by WhoKnew
Categories Lamb/Sheep
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine mustard, garlic, oil, lemon juice, rosemary, salt, pepper in shallow glass or ceramic dish. Mix well.
- Add leg of lamb, secured with skewers, and rub mustard mixture all over it.
- Cover the dish & let marinate 3+ hours (if marinating in refrigerator, return lamb to room temperature before cooking).
- BROILER:.
- Preheat broiler.
- Place lamb flat on a rack in foil-lined broiler pan.
- Spread with any remaining mustard mixture.
- Cook under broiler until lamb is crusty & golden brown on the outside--10-15 min on each side for rare, 20 min on each side for medium, 25 min for well done.
- Transfer lamb to a carving board & let it rest for at least 10 minutes before carving into slices (not too thin) for serving.
- GRILL:.
- Preheat grill.
- Place lamb flat on a rack over grill; spread with any remaining mustard mixture.
- Cook until lamb is crusty & golden brown on the outside--10-15 min on each side for rare, 20 min on each side for medium, 25 min for well done.
- Transfer lamb to a carving board & let it rest for at least 10 minutes before carving into slices (not too thin) for serving.
Nutrition Facts : Calories 816.1, Fat 56.2, SaturatedFat 22.6, Cholesterol 253.3, Sodium 449.2, Carbohydrate 2.3, Fiber 0.8, Sugar 0.7, Protein 71.1
MUSTARD-HERB GLAZED ROAST LEG OF LAMB
Make and share this Mustard-Herb Glazed Roast Leg of Lamb recipe from Food.com.
Provided by ratherbeswimmin
Categories Lamb/Sheep
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Dry the lamb with paper towels and place on a rack in a heavy roasting pan.
- In a small bowl, combine all the glaze ingredients; mix well.
- Spoon the glaze evenly over the lamb; pour 2 cups water into the pan.
- Roast the lamb for 1/2 to 1 3/4 hours, or until an instant-read thermometer inserted in the thickest part of the lamb reads 135° for medium-rare (check periodically to make sure there is some liquid in the bottom of the pan and add more water if necessary).
- If you prefer lamb more well don, cook to 140° to 150° for medium.
- Remove the lamb and place on a carving board; let rest for at least 10 minutes.
- Place the roasting pan on top of the stove and add a bit more water; cook over medium heat, stirring to scrape up the browned bits from the bottom of the pan.
- Taste and adjust the seasonings; degrease the pan juices and pour into a gravy boat.
- Care the lamb into thin slices and serve with the juices.
ROAST LEG OF LAMB WITH MUSTARD AND RED WINE SAUCE
Steps:
- Trim all fat and connective tissue from lamb. Stir garlic, mustard seeds, 1 tablespoon dry mustard, Dijon mustard, salt and pepper in bowl to form paste. Spread half of paste over 1 side of lamb. Place piece of plastic wrap large enough to cover lamb in baking dish. Place lamb atop plastic wrap, paste side down. Spread remaining paste over second side of lamb. Gather plastic around lamb, covering completely. Chill overnight.
- Combine wine, beef stock, chicken broth and shallots in large saucepan. Boil until liquid is reduced to generous 1 cup, about 45 minutes. (Sauce can be made 1 day ahead. Cover and chill.)
- Preheat oven to 375°F. Remove plastic from lamb. Place lamb on rack in roasting pan. Sprinkle with additional dry mustard, salt and pepper. Roast until thermometer inserted into thickest part of lamb registers 125°F., about 1 hour 30 minutes. Place on platter. Add sauce to pan. Bring to boil, scraping up any browned bits. Garnish lamb with parsley; carve at the table. Pass sauce separately.
ROAST LEG OF LAMB WITH MUSTARD GLAZE
For an evening of entertaining guests or a special family dinner.
Provided by Russ Myers @Beegee1947
Categories Other Main Dishes
Number Of Ingredients 13
Steps:
- Rub lamb with salt and pepper. Mix ingredients of glaze together and coat lamb. Place lamb on rack in pan and roast at 350 degrees for about 1 1/2 hours, basting occasionally. Internal temperature of lamb should be 130 degrees (rare) to 145 degrees (medium) on meat thermometer. Let lamb rest about 15 minutes before carving. Mint Sauce: Strip off mint leaves and finely chop. Dissolve sugar in boiling water in sauce pot. Add mint and stir in vinegar to taste.
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- Mix mustard, soy sauce, garlic, rosemary, thyme and ginger together in a bowl. In a steady, slow stream, whisk in olive oil until well-combined and emulsified, like a mayonnaise-like cream.
- Paint the lamb all over with the mustard mixture and set it on rack, fat side up, in roasting pan. Let sit at room temperature for 2 hours before roasting.
- Preheat oven to 425º. Scatter chopped onion, lemon slices and fresh herbs in bottom of pan, under the rack. Roast for 30 minutes and then turn oven temperature down to 350º. Roast until desired doneness, 135º for medium-rare, 145º for medium; about 1½ hours more. Add about 2 cups chicken stock to the pan after 1 hour and add some more as needed after about another ½ hour. Pull the roast out of oven 5 degrees shy of goal temperature, transfer to cutting board or platter, tent with foil and let rest 20 to 30 minutes.
- Meanwhile, make the gravy. Strain and de-fat pan juices and drippings into large measuring cup and set aside. If necessary, add more chicken stock to make at least 2 cups. Make a slurry by mixing flour and water until a thick liquid, but not a paste. Place roasting pan on stove and turn 1 to 2 burners on high. Pour wine into pan and deglaze, scraping up any browned bits, and reduce by half. Pour reserved pan juices into pan and whisk to combine. Slowly pour slurry into pan while whisking constantly until pan sauce starts to thicken; cook at a steady simmer until thickened and flour taste is cooked off, about 5 to 10 minutes. Taste for salt and pepper.
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