Grilled Leg of Lamb with Dijon Mustard, Rosemary and Garlic

March 26, 2010
1 Ratings
  • Serves 6-8
Author Notes

This is my favorite way to prepare lamb. It works for roasting in the oven and grilling outdoors. This recipe shows a leg of lamb with its bone, which is a great way to present the meat - in a caveman-esque sort of way. Alternatively, have your butcher bone and butterfly the meat for quicker and equally delicious results. Ideally, the lamb should marinate overnight, so start one day before serving. —TasteFood

What You'll Need
  • 1 leg of lamb, bone-in, about 6 pounds
  • 4 garlic cloves; 2 cut in slivers and 2 minced
  • 2 tablespoons fresh rosemary
  • 1/3 cup extra-virign olive oil
  • 1 heaping tablespoon Dijon mustard
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  1. Make small incisions all over in the lamb. Insert a few rosemary leaves and a garlic sliver in each incision.
  2. Combine minced garlic, olive oil, mustard, sea salt and black pepper in a bowl and whisk together. Smear all over lamb, distributing evenly with hands. Cover lamb and refrigerate at least 3 hours or overnight. Remove from refrigerator 1 hour before grilling.
  3. If using a barbeque, grill lamb over a low, even fire, turning occasionally until meat thermometer inserted in thickest part of meat registers 130 F., for medium-rare. If using an oven, place lamb in a roasting pan. Roast in a pre-heated 425 F. oven for 20 minutes. Reduce oven temperature to 350 F. Continue roasting until internal temperature of the meat reaches 130 F., 45 minutes to one hour.
  4. Transfer meat to cutting board and tent loosely with foil. Let rest 10-15 minutes before carving. Cut lamb in slices and garnish with fresh rosemary sprigs.
  5. If you choose to de-bone the lamb, ask your butcher to butterfly the meat. This method is ideal for the barbeque. Grill, turning the lamb, until the internal temperature in the thickest part of the meat reaches 130 F., about 25 minutes.
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  • Michael
  • aargersi
  • TheWimpyVegetarian

3 Reviews

Michael June 22, 2020
I did this with a 5.5 lb leg organic farm raised high quality leg (think Snake River Farms) and a few tweaks. My mustard is Edmond Fallot "Moutarde de Bourgogne" I used equal amounts of fresh oregano and rosemary and about 16 cloves (they are tiny ones from my garden, so probably 10 cloves commercial?) I used my garlic press and olive oil in a pestle and mortar with half the herbs to make a paste layer that was rubbed in with the moutarde. I've always been a fan of Cavender's Salt free Greek Seasoning so it gets a good sprinkle all around. I also used Kosher Salt the standard in barbeque the shape of the salt reduces the chance of over salting, but has the same effects on the meat, sealing the outside with the sear.
The key to success with this recipe is the over 3 hour rest, perfect time to get a good fire going (I like to cook on wood) this time I cheated and used the Traeger (just have the little tiny portable one) turned high as it would go for 15 minutes, flipped the leg for another 15 then dropped down to the 350 setting (which is about 325-330 on mine) for a wonderful and successful leg of lamb.
Served with home made fresh tzatziki and charred eggplant caprese.

Wonderful dish, wonderful base. Thank you.
aargersi March 28, 2010
Wow, yum .... love the flavors - clean and simple - and the presentation is great!!!
TheWimpyVegetarian March 26, 2010
This looks and sounds delicious! Major yum!