Lamb
Jamison Farm’s Leg of Lamb with Mustard Sauce
The Jamisons use this Leg of Lamb Recipe with mustard sauce as a marinade or sauce for rack of lamb, lamb loin, and lamb sausage.
Source: Adapted from Sukey and John Jamison
Leg of Lamb Recipe
Jamison Farm’s Leg of Lamb with Mustard Sauce
Recipe Notes
- Yield: 6 to 8
- Method: Indirect grilling
Ingredients
For the mustard glaze:
- 2 cloves garlic, coarsely chopped
- 1-1/2 teaspoons salt, or more to taste
- 1-1/2 teaspoons fresh rosemary needles or thyme leaves, coarsely chopped
- 1 teaspoon freshly ground black pepper
- 1/4 cup Dijon-style mustard
- 1/4 cup fresh lemon juice
- 1 tablespoon soy sauce
- 1/2 cup extra virgin olive oil
For the lamb:
- One bone-in leg of lamb, 4 to 5 pounds
- Coarse salt (sea or kosher)
- Freshly ground black pepper
- Vegetable oil for oiling the grill grate
Recipe Steps
1: Make the mustard sauce: In the bowl of a small food processor or blender, combine the garlic, salt, rosemary or thyme, and ground pepper. Pulse to coarsely chop. Add the mustard and the soy sauce. Process until well mixed. With the machine running, slowly add the olive oil through the feed tube or the blender lid. Process until smooth. (The sauce can be made up to 1 week ahead.)
2: Season the leg of lamb with salt and pepper, then slather with the mustard sauce.
3: Set up your grill for indirect grilling and preheat to medium. When ready to cook, brush or scrape the grill grate clean and oil it well. Place the lamb on the hot grate, away from direct heat, and close the grill lid. Grill for 1-1/2 to 2 hours, or until the lamb is cooked to your liking (135 to 140 degrees for medium-rare). Let rest for 15 minutes before carving. Serve with the remaining mustard sauce, if desired.
