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Johnson Estate Winery

Leg of Lamb with Spicy Mustard Marinade

Leg of Lamb with Spicy Mustard Marinade
Recipe Date:
July 11, 2017
Cook Time:
Imperial (US)
Serves 8-10, for the best flavor marinate overnight. Pair with Freelings Creek Cabernet Sauvignon or Johnson Estate's Maréchal Foch.
  • 1/2 cup Dijon mustard
  • 3 tbsps freshly chopped rosemary
  • 3 tbsps soy sauce
  • 2 cloves of garlic, minced (2 tsp)
  • 1/4 tsp ground ginger
  • 2 tbsps olive oil
  • 1 7-8 lb leg of lamb (bone in, hip bone removed)

Whisk together mustard, rosemary, soy sauce, garlic, ginger and oil in a glass bowl. Trim lamb of excess fat; coat with marinade using a pastry brush or fingers. Place on a rack in a roasting pan; cover with plastic wrap. Marinate, refrigerated, 6 hours or overnight.

Preheat oven to 450ºF. Remove lamb from refrigerator, let sit temperature for 1 hour. Place lamb in oven; immediately reduce temperature to 350ºF. Roast for 15 to 20 minutes per pound. To check doneness, insert an instant-read thermometer into thickest part of meat, without touching bone. The temperature should register 135ºF to 140ºF for medium rare (2 hours 15 minutes for 7 1⁄2 pound leg of lamb). Let rest at least 15 minutes before carving.

Carve meat with tip end of lamb bone towards you. Slice away from you and toward 2 o’clock, holding knofe parallel to bone. Slice thin or thick pieces according to your preference. You will have to flip the lamb over as you carve to reach the bottom meat.

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