Dijon Leg Of Lamb Food

EASY PROVENCAL LAMB

Steps:

• Preheat the oven to 450 degrees F.
• Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of the garlic, the rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
• Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
• Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top. Garnish with a branch of rosemary.

DIJON LEG OF LAMB

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.

ROASTED LEG OF LAMB

Steps:

• Place the lamb on a sheet pan covered with foil. In a bowl, combine 2 tablespoons of Dijon mustard, white wine, garlic, salt, black pepper, and thyme leaves. Stir to blend and rub all over the lamb. Cover and place it in the refrigerator to marinate for a few hours or overnight, turning the lamb over from time to time and recoating it with the marinade.
• Preheat the oven to 425 degrees F. Remove the lamb from the marinade and season on all sides with salt, pepper and olive oil. Reserve the leftover marinade for later use.
• In a roasting pan fitted with a roasting rack place the lamb, fatty side up, on the rack and place it in the center of the oven. . Having the leg elevated off the bottom of the pan will allow for more even roasting. At 425 degrees F, the roast should start to brown fairly quickly.
• After 25 to 30 minutes, lower the oven temperature to 350 degrees F. I usually count between 12 to 14 minutes per pound of meat (including the weight of the bone) for a roast. When the oven heat is lowered, count about 30 to 40 minutes and then check the inner temperature of the thickest part of the roast with an instant-read thermometer. Cook it to about 130 degrees F. The meat, once it "rests" will be a nice medium rare. Remove the roast and turn it fat side down onto a flat surface to rest. Resting the lamb on the opposite side will help to redistribute the juices. Note: Save the pan drippings.
• Place the roasting pan on the stove over medium low heat. Add the reserved marinade, dry sherry and 1 tablespoon Dijon mustard. Whisk together and simmer until thick. Transfer the sauce to a gravy boat and serve with lamb.
• Slice the lamb (against the grain) and serve family style.

GRILLED LEG OF LAMB

Steps:

• To a blender, add: the oil, vinegar, garlic, oregano, thyme, lemon juice, and Dijon mustard, season with salt and pepper, to taste. Blend until thoroughly combined. Pat the lamb dry and put it on a shallow platter. Season all over with salt and pepper. Pour half of the vinaigrette over the lamb, turning the meat to get it well coated. Marinate in the refrigerator for 2 hours. Remove the marinated meat from the refrigerator about 30 minutes before grilling.
• Heat the grill (or large cast iron skillet) and oil it lightly. Remove the lamb from the marinade and grill for about 15 to 20 minutes per side for medium-rare. (Adjust the time accordingly for other degrees of doneness.) Transfer to a cutting board and let rest for 10 minutes.
• Toss the mache (or mixed baby greens), mint leaves, and scallions in a bowl and dress the salad with about 3 tablespoons of the reserved vinaigrette. Season with salt and pepper. Slice the lamb into thick slices and serve with greens.

RACK OF LAMB DIJON

Steps:

• Mix bread crumbs with minced garlic, minced shallot and melted butter.
• Preheat oven to 450°F.
• Sprinkle meat with ground white pepper and lightly salt.
• Sear rack in 2 Tbs hot oil, 30 seconds on each side to obtain color.
• Brush with mustard on meat side.
• Press bread crumb mixture firmly over mustard.
• Place on baking sheet, crumb side up.
• Bake until desired doneness, approximately 20 minutes for medium rare.
• Use a meat thermometer to insure that the rack is cooked to your liking.
• Remove from oven and let rest 5 minutes before slicing.

LEG OF LAMB WITH GARLIC, MINT, DIJON

Steps:

• In a mini food processor, pulverize all of the ingredients, except the lamb, into a smooth, somewhat runny paste.
• If your lamb leg isn't boned, remove all but the shank bone (lowest). There are some decent boning instructions and diagrams on the internet if you, like me, are new to this procedure.
• Lay open the upper, meaty, sirloin portion of the lamb leg and rub the spice paste mixture into any and all crevices and flaps.
• Using kitchen twine, shape the uppper portion into a compact roast--in my case I tied it about 5 times across the leg and 3 times lengthwise. I anchored the lengthwise threads by pushing them through a hole in the muscle attached to the shank (this is a testimony as to how much I hacked it up trying to get the bones out!).
• Once it is all tied, roast-like, smear the spice paste all over the outside of the meat.
• Wrap in plastic wrap and refrigerate overnight.
• Remove lamb from refrigerator and allow to come to room temperature while you preheat the oven to 400 degrees.
• Position two racks in the upper third of the oven. When oven has come to temperature, oil the top rack, slide a rimmed baking sheet onto the bottom rack and drop the lamb onto the oiled rack. I guess you could use a roasting pan with a rack in it, but I don't have one.
• Check after about 20 minutes, if outside is browning too quickly, lay a piece of aluminum foil over it or flip it over or both.
• Roast until internal temperature reaches 140 degrees.
• Let rest 15 minutes before carving.
• My 4 to 5 pound lamb leg took about an hour and a half to reach the proper internal temperature.

DALE'S LAMB

Steps:

• In a bowl, mix the lemon juice, brown sugar, Dijon mustard, soy sauce, olive oil, garlic, ginger, salt, and pepper. Place the lamb in a shallow container. Pour the lemon juice mixture over the lamb. Cover, and marinate in the refrigerator 8 hours or overnight.
• Preheat an outdoor grill for medium heat. Drain marinade, and bring to a boil in a small saucepan. Reduce heat to low, and simmer, whisking constantly, until slightly thickened.
• Lightly oil the grill grate. Over indirect heat, grill the lamb 40 to 50 minutes, turning to cook all sides, to a minimum internal temperature of 145 degrees F (63 degrees C). Cool, slice, and cover with the thickened marinade mixture to serve.