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Dijon and Rosemary Smeared Lamb Leg

Submitted by on March 31, 2010 – 10:16 AMNo Comment
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With the approach of spring it is hard for me to put incredible sweet peas out of my head or delicious fava beans. Most of all I yearn for the newborn Lamb that will be flooding the markets. This dish will open eyes wide for Easter. It is simple yet so flavorful.

There is one great beer that comes to mind from a brewery just down the street from where I grew up called Victory. Victory Brewery in Downingtown PA offers a specialty lager called the V-Twelve. It is offered all over the country and comes in a 25 ounce corked bottle. Amber, aromatic and perfect for this dish.


– 1 boneless leg of lamb
– 1/4 cup of strong Dijon mustard
– 4 cloves of garlic
– 2 sprigs of rosemary
– 1 tbsp of salt
– tsp black pepper
– butchers twine


1. Begin by preheating your oven to 375 degrees. Open up your boneless leg of lamb on a cutting board. It should open naturally where the once was. From here you can look your meat over for any silvery skin that is chewy and needs to be removed. Fortunately most store bought legs are trimmed well.

2. Pull the leaves from your rosemary by running your pinched fingers against the grain of the stem. Chop these leaves fine. Sprinkle the open portion of the cavity with salt and pepper. Smear your Dijon mustard all over the meat and finish with the rosemary.

3. Roll the leg up into a nice tight tube and secure with the three knotted pieces of twine. Season the outside with salt and pepper. Roast in a 375 degree oven for for 25 minutes. Remove from the oven and rest out of the pan for another 5 minutes.

4. Remove your twine and slice into 1/2 to 1/4 inch slices. Enjoy this incredible dish for Easter or just a perfect spring meal.