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Herb Garlic & Dijon Roasted Leg of Lamb

Herb Garlic & Dijon Roasted Leg of Lamb

Mustard, garlic and herb rubbed and roasted leg of lamb, Gigot \\u00e0 la Moutarde. Adding lemon, oniond fresh herbs to the roasting pan yields a delicious pan gravy.

Ready in: 1 hour 50 minutes

Serves: 4

Complexity: very-easy

kcal: 258

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1.5 kg boneless leg of lamb, tied
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
1 tbsp chopped fresh Italian parsley
2 garlic cloves, minced
½ cup Dijon mustard
2 tbsp rice bran oil


Preheat oven to 175°C. Sprinkle lamb lightly on all sides with SIDS SALT & PEPPER.
Combine SIDS CRAZY SALT, rosemary, thyme, parsley and garlic in a small bowl and mix to combine. Cut 6 mm deep slits in the thickest parts of the lamb and fill the cuts with the herb mixture, pressing the mixture in deep with your fingers.
Heat the oil in a large frypan over medium-high. Brown the lamb on all sides, about 3-5 minutes per side. Remove the lamb from the pan and transfer to a roasting pan.
Coat the lamb with mustard on all sides, then roast for about an hour, until the lamb reaches 56°C on a meat thermometer, for medium rare.
Remove from the oven and allow to rest 10-15 minutes before carving. Serve warm with Tuscan Cannellini Beans with Rosemary and Sautéed Rapini.