Today, we are featuring a delicious roast leg of lamb (gigot d’agneau) recipe with a special rub which makes the roast lamb very moist and flavorful. A roast leg of lamb is often associated with holiday meals in France. It is sure to be served on many tables this weekend as families are gathering for the Easter (Pâques) holiday. Check our detailed recipe and Art of the Home suggestions below. Enjoy and bon appétit!
Roast Leg of Lamb with Dijon Mustard and Honey (Gigot d’Agneau à la Moutarde et au Miel)
by Art of the Home
Ingredients (for 6 servings)
- Leg of lamb (about 4 lbs boneless)
- 4 TBSP of Dijon mustard
- 4 TBSP of honey
- 6 garlic cloves
- Salt & pepper
- Preheat oven to 400 °F.
- Take the leg of lamb out of the fridge 1/2 hour ahead. Pat dry.
- Cut 3 garlic cloves into wide slivers (about 3 per clove) and insert into the leg of lamb with a knife. Mince the remaining 3 garlic cloves.
- In a small bowl, mix in mustard, honey minced garlic, 4 pinches of salt, and 4 turns from a pepper mill.
- Place leg of lamb roast, fat facing down in a roasting pan on top of a roasting pan rack. With a kitchen brush, brush 1/3 of the honey/mustard/garlic rub on top of the roast. Turn over (fat facing up) and brush the rest of the leg of lamb with the remaining honey/mustard/garlic rub.
- Fill roasting pan with about 1/2 inch of water (this will keep the lamb moist)
- Cook for 60 to 90 minutes depending on how you like your lamb. Typically in France, a leg of lamb is served pink in the middle so for rare to medium rare, we count 12-15 minutes per pound. However, if you and your guests like your lamb well done count 20-22 minutes per pound. Make sure you monitor after about 1 hour of cooking. If needed, cover the lamb with aluminum foil to maintain a nicely golden brown color.
- Let stand 10 to 15 minutes before carving. Transfer the leg of lamb to a cutting board.
- Carve the lamb. We use an electric cutting knife to make thin and even slices.
Art of the Home Suggestions:
- Wine suggestions — for a French wine, we suggest a Saint-Emilion from the Bordeaux region which pairs really well with lamb and is a great wine to serve on special occasions. From the US, we suggest a Cabernet Sauvignon from the Napa Valley region, also a great choice with lamb.
- Herbs: a tasteful variation is to add freshly chopped rosemary to your rub on step 4.
- Overnight marinate: for more flavor, you can rub the lamb roast the night before and refrigerate it covered.
- Side dish suggestions: steamed green beans with butter or Art of the Home gratin Dauphinois served with a green salade with vinaigrette.