Lamb Dijon is my favorite go-to for special occasions and it is surprisingly simple to make. The flavors of the dijon mustard combined with the rosemary, garlic, ginger and soy are the perfect complements for this rich meat. I recommend marinating it either overnight or all day in a ziplock bag so the flavors really have time to absorb into the meat.
I have found that cooking the leg of lamb in a rotisserie oven is the easiest way to get it perfectly cooked. However, most of us don’t have a rotisserie so keep in mind that you may need to add a little time depending on your oven and the size of the leg of lamb you are cooking.
If you prefer lamb chops over making an entire leg of lamb you can still make the marinade below and cook the chops for 35 min at 325 degrees for a perfect medium-rare to medium finish. The marinade here works really well with salmon too. Yum!
RECIPE TUNES (because everything is always better with music)
- 1 2 1/2-3 lb. boneless leg of lamb tied OR 6-8 thick Lamb chops (1 1/2″-2″)
NOTE: If you purchase a larger leg simply adjust the amounts of each ingredient below for more marinade.
- 1 TBSP crushed, minced or pureed garlic
- 1/2 Cup Dijon mustard
- 1 TBSP soy sauce
- 1 package (.75 oz) fresh rosemary finely chopped
- 1 tsp dry ground or wet puréed ginger
- 2 TBSP olive oil
- 1 large heavy duty ziplock back big enough to hold and marinate your lamb in.
- If you have not already done so, chop up your rosemary and then combine all of the ingredients above (except for the lamb) in a bowl and mix them well.
- Place your lamb into a large ziplock bag and then pour all of the marinade onto it. (See picture below of marinade poured over the lamb in bag.) When you zip the bag up try and get out most of the air. You can distribute the marinade to get all over and into your meat by squishing and turning the bag with your hands.
- Refrigerate the lamb in your bag either overnight or for an hour or two so the meat can really absorb the flavors.
- Preheat your oven to 325 degrees.
- Cook the meat on a raised rack at 20 minutes for every pound. (So 2 lbs= 40 minutes, 2 1/2 lbs=50 minutes, and so on.)
- When time is done take it out, cover it with foil and let it rest for 10-15 minutes. This is a very important step for two reasons: First, because it will continue to internally cook while it rests and secondly because the juices will have time to cool slightly and redistribute evenly throughout and therefore will not all run out when you cut it.NOTE: Every oven is different so I recommend keeping your oven on, just in case you find the lamb is too rare once it has rested and you cut it. If you are cooking it in a rotisserie oven follow your rotisserie’s instructions as per time/weight of meat. If you are cooking lamb chops they should take about 35 minutes. Let them rest covered in foil after cooking as well.