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  Home > Lamb Recipes > Lamb with Herb Dijon Sauce
 


Lamb with Herb Dijon Sauce

  
   
   
   
Ingredients -  
   

One 5 to 6 pound Leg of Lamb, boned and butterflied
One 8 ounce jar of Dijon Mustard
1/3 cup of Dry White Wine
1/4 cup of Cooking Oil
2 cloves Garlic, minced
1 teaspoon of dried Rosemary, crushed (1 tbsp. fresh)
1 teaspoon of dried Basil, crushed (1 tbsp. fresh)
1/2 teaspoon of dried Oregano, crushed (1/2 tbsp. fresh)
1/2 teaspoon of dried Thyme, crushed (1/2 tbsp. fresh)
1/4 teaspoon of Pepper

  
   
Preparation:  
   

Spread lamb with mustard mixture. Cover and marinate for 2-24 hours in refrigerator. Drain meat, reserving marinade. Thread two 12-14 inch skewers diagonally through meat to keep it flat during cooking. Cook on grill over medium slow heat 1 1/2 hours. Brush with reserved marinade during last 15 minutes of cooking. Serve with warm hard rolls and salad.