Roast Leg of Lamb with Dijon Mustard and Honey (Gigot d’Agneau à la Moutarde et au Miel)
by Art of the Home
Ingredients (for 6 servings)
- Leg of lamb (about 4 lbs boneless)
- 4 TBSP of Dijon mustard
- 4 TBSP of honey
- 6 garlic cloves
- Salt & pepper
- Preheat oven to 400 °F.
- Take the leg of lamb out of the fridge 1/2 hour ahead. Pat dry.
- Cut 3 garlic cloves into wide slivers (about 3 per clove) and insert into the leg of lamb with a knife. Mince the remaining 3 garlic cloves.
- In a small bowl, mix in mustard, honey minced garlic, 4 pinches of salt, and 4 turns from a pepper mill.
- Place leg of lamb roast, fat facing down in a roasting pan on top of a roasting pan rack. With a kitchen brush, brush 1/3 of the honey/mustard/garlic rub on top of the roast. Turn over (fat facing up) and brush the rest of the leg of lamb with the remaining honey/mustard/garlic rub.
- Fill roasting pan with about 1/2 inch of water (this will keep the lamb moist)
- Cook for 60 to 90 minutes depending on how you like your lamb. Typically in France, a leg of lamb is served pink in the middle so for rare to medium rare, we count 12-15 minutes per pound. However, if you and your guests like your lamb well done count 20-22 minutes per pound. Make sure you monitor after about 1 hour of cooking. If needed, cover the lamb with aluminum foil to maintain a nicely golden brown color.
- Let stand 10 to 15 minutes before carving. Transfer the leg of lamb to a cutting board.
- Carve the lamb. We use an electric cutting knife to make thin and even slices.
Art of the Home Suggestions:
- Wine suggestions — for a French wine, we suggest a Saint-Emilion from the Bordeaux region which pairs really well with lamb and is a great wine to serve on special occasions. From the US, we suggest a Cabernet Sauvignon from the Napa Valley region, also a great choice with lamb.
- Herbs: a tasteful variation is to add freshly chopped rosemary to your rub on step 4.
- Overnight marinate: for more flavor, you can rub the lamb roast the night before and refrigerate it covered.
- Side dish suggestions: steamed green beans with butter or Art of the Home gratin Dauphinois served with a green salade with vinaigrette.