It is a holiday time coming and our family usually get together with a big meal. Other than catch up with family, the meal on the table is a main star of the holiday.
This holiday, I made this menu for our family holiday meal and I got lots of compliment how the lamb taste; juicy, tender and taste good. Our house smell fully of rosemary and thyme herbs mix with lamb leg. Dijon mustard have sour taste and the sweetness from white wine.
I marinade the lamb leg over night to make sure that the flavor of the sauce went through the meat and I flip the lamb leg to marinade both sides each every 6 hours.
Serve for 6
Ingredients
- 1 Lamb Leg, approximately 6 pounds
- 2 tablespoons of Dijon Mustard
- 1 cup of Dry White Wine
- 2 cloves of Garlic, lightly crushed
- Dash of Sea Salt
- Dash of Freshly Ground Black Pepper
- 1 small bunch of Fresh Thyme Leaves
- 1 small bunch of Fresh Rosemary, diced
- 2 tablespoons of Olive Oil
Preparation
In a big mixing bowl, combine Dijon mustard, white wine, garlic, salt, ground black pepper, thyme leaves and rosemary together, stir to blend and rub all over the lamb. Marinade for at least 2 hours for overnight in the refrigerator.
Tip: Change side of the lamb leg to make sure that the marinade sauce go through for both side.
Preheat oven for 425 ºF
- Remove lamb from marinade sauce and season on all side with salt, pepper and olive oil. *Reserve the leftover marinade sauce for gravy later.
- Roasting pan with rack place the lamb, fatty side up. Roast for 25 – 30 minutes, then lower the oven temperature to 350 ºF and continue for another 30 – 40 minutes or as your desire taste; rare or medium rare.
- Lamb temperature should be around 120 ºF
Tip: Do not over cook the lamb that will make the meat too chewy and hard to eat.
Ingredients for Gravy
- Leftover Marinade Sauce
- 1 tablespoon of Dijon Mustard
- 2 tablespoons of Dry Red Wine
Preparation
In a sauce pan, added marinade sauce leftover, Dijon mustard and red wine, whisk all ingredients together and simmer until thickness texture.
