Lamb Dijon
A flavorful lamb dish marinated in Dijon mustard, garlic, rosemary, and soy sauce, perfect for special occasions and gatherings with rich, savory flavors.
Ingredients
Instructions
- Have butcher prepare lamb; remove any excess fat.
- Combine mustard, ginger, rosemary, soy sauce, garlic, and oil in a small saucepan.
- Heat and whisk until mustard is well blended with other ingredients.
- Pour mixture over meat.
- Marinate all day or at least 2 hours, turning 2 or 3 times.
- Broil or barbecue about 6 inches from heat or hot coals for 30 to 40 minutes on each side.
- Meat should be pink inside.
Tips & Substitutions
For a more intense flavor, consider adding a splash of red wine or balsamic vinegar to the marinade. If you don't have Dijon mustard, a whole grain mustard can work as a substitute. To ensure the lamb cooks evenly, let it come to room temperature before cooking. For a unique twist, try adding spices from Mediterranean recipes that feature lamb.
Serving Suggestions
Serve the Lamb Dijon alongside roasted vegetables or a light salad for a balanced meal. It pairs beautifully with Herbed Lamb Chops or Mediterranean recipes featuring couscous. A side of garlic mashed potatoes or a refreshing tzatziki sauce can complement the flavors nicely. Don't forget to drizzle any remaining marinade over the sliced lamb for added flavor.
Storage & Reheating
After cooking, allow the lamb to cool before storing. Wrap leftovers tightly in plastic wrap or place them in an airtight container. Refrigerate for up to 3 days. To reheat, slice the lamb and warm it gently in a skillet over low heat or in the oven at 300°F until heated through to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Lamb Dijon contains roughly 95 calories, with 2g protein, 12g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (26% of the Daily Value) and iron (23% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1421mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of lamb for this recipe?
Yes, you can use a shoulder of lamb or even lamb chops, though cooking times will vary. A shoulder may require longer cooking for tenderness, while chops will cook faster. Adjust the marinade time accordingly to ensure the meat absorbs the flavors.
What is the best way to tell if the lamb is done?
The best way to check if the lamb is done is to use a meat thermometer. For a medium-rare finish, aim for an internal temperature of 135°F. Keep in mind that the meat will continue to cook slightly after being removed from heat, so consider taking it off a few degrees earlier.
Can I marinate the lamb overnight?
Absolutely! Marinating the lamb overnight will enhance the flavors even more. Just make sure to keep it covered in the refrigerator. If you're short on time, a minimum of 2 hours will still impart a good amount of flavor, but overnight is ideal for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).