Lamb Dijon Recipes

Steps:

• Mix flour, salt and pepper in resealable plastic bag. Add lamb; shake until evenly coated. Heat oil in 12-inch skillet over medium-high heat. Cook lamb in oil about 20 minutes, stirring occasionally, until brown; drain.
• Mix lamb and remaining ingredients except peas in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 8 to 10 hours or until lamb is tender.
• Skim fat from juices in cooker. Stir peas into lamb mixture.
• Cover and cook on high heat setting 10 to 15 minutes or until peas are hot.

Steps:

• In a large frying pan over high heat sear chops on both sides. Remove from pan and allow to cool.
• Melt butter in frying pan add garlic,parsley,rosemary and breadcrumbs and toss gently to mix. remove from heat.
• Brush chops with dijon mustard.
• Press each chop into breadcrumbs to coat.
• Bake a 350 for 20 -30 minutes.

Steps:

• Cut leg of lamb horizontally from one long side to within 1 in. of opposite side. Open meat so it lies flat; trim and discard fat. Place lamb in a shallow dish. In a small bowl, whisk the mustard, soy sauce, oil and seasonings. Pour 1 cup of marinade over lamb and turn to coat; cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Lightly oil the grill rack. Prepare grill for indirect heat using a drip pan. , Place lamb over drip pan and grill, covered, over medium-low heat for 1-1/2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing. Warm reserved mustard sauce; serve with lamb.

Steps:

• Mix bread crumbs with minced garlic, minced shallot and melted butter.
• Preheat oven to 450°F.
• Sprinkle meat with ground white pepper and lightly salt.
• Sear rack in 2 Tbs hot oil, 30 seconds on each side to obtain color.
• Brush with mustard on meat side.
• Press bread crumb mixture firmly over mustard.
• Place on baking sheet, crumb side up.
• Bake until desired doneness, approximately 20 minutes for medium rare.
• Use a meat thermometer to insure that the rack is cooked to your liking.
• Remove from oven and let rest 5 minutes before slicing.

Steps:

• In a mini food processor, pulverize all of the ingredients, except the lamb, into a smooth, somewhat runny paste.
• If your lamb leg isn't boned, remove all but the shank bone (lowest). There are some decent boning instructions and diagrams on the internet if you, like me, are new to this procedure.
• Lay open the upper, meaty, sirloin portion of the lamb leg and rub the spice paste mixture into any and all crevices and flaps.
• Using kitchen twine, shape the uppper portion into a compact roast--in my case I tied it about 5 times across the leg and 3 times lengthwise. I anchored the lengthwise threads by pushing them through a hole in the muscle attached to the shank (this is a testimony as to how much I hacked it up trying to get the bones out!).
• Once it is all tied, roast-like, smear the spice paste all over the outside of the meat.
• Wrap in plastic wrap and refrigerate overnight.
• Remove lamb from refrigerator and allow to come to room temperature while you preheat the oven to 400 degrees.
• Position two racks in the upper third of the oven. When oven has come to temperature, oil the top rack, slide a rimmed baking sheet onto the bottom rack and drop the lamb onto the oiled rack. I guess you could use a roasting pan with a rack in it, but I don't have one.
• Check after about 20 minutes, if outside is browning too quickly, lay a piece of aluminum foil over it or flip it over or both.
• Roast until internal temperature reaches 140 degrees.
• Let rest 15 minutes before carving.
• My 4 to 5 pound lamb leg took about an hour and a half to reach the proper internal temperature.

Steps:

• Remove the racks from their wrappers. Pat dry with paper towels and set aside.
• In a mixing bowl combine mustard, garlic, oregano and rosemary. Brush the mixture on the racks.
• Cover and refrigerate overnight.
• Cook the racks in a 375 deg. preheated oven for approximately 10 to 15 minutes. Remove from the oven and let cool.
• Once cooled, wrap the bones in foil to prevent burning.
• Place the racks on the barbeque and cook for approximately 15 minutes.

Steps:

• Preheat oven to 375 degrees F.
• Trim exterior fat on roast to within 1/4 inch.
• Coat with Dijon mustard.
• Combine bread crumbs, basil and garlic; pat mixture over mustard.
• Place roast, fat side up, on rack, in open roasting pan.
• Insert meat thermometer in thickest part, not resting in fat or on bone.
• Do not add water, and do not cover.
• Roast in preheated oven to desired doneness.
• Allow 30-35 minutes per lb.
• for rare; 35-40 minutes for medium; and 40-45 minutes for well done.
• Remove roast when meat thermometer registers 140 degrees F for rare; 160 for medium and 170 for well done.
• Garnish with lemon slices and Italian parsley, if desired.