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Leg of Lamb
from Chowhound Magazine

Dijon Leg of Lamb Marinade

  • 1 teaspoon coriander seeds

  • 2 tablespoons Dijon mustard

  • 2 tablespoons freshly squeezed lemon juice

  • 2 tablespoons chopped fresh rosemary, leaves only

  • 1 teaspoon rock salt or ¾ teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

  1. Combine all ingredients and pour over lamb in a large plastic bag.

  2. Allow sitting for either 30 minutes at room temperature or four hours in the refrigerator.


Cabernet Sauce for Leg of Lamb

  • 1 large shallot, peeled and minced

  • 1 cup cabernet sauvignon wine

  • ¼ cup red wine vinegar

  • 1 stick cold unsalted butter, cut into 6 pieces

  • ¼ teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

  • 1 tablespoon finely chopped fresh parsley leaves

  1. Place the shallots, wine, and vinegar in a small saucepan and mix well.

  2. Reduce the liquid down to two tablespoons.

  3. Mix in the butter one piece at a time.

  4. Once the butter is mixed in, cook for 30 seconds more.

  5. Remove from heat and add salt, pepper, and parsley.

  6. Cover and keep warm until ready to sauce the lamb.


Mint Sauce for Leg of Lamb

From Bogdan Danila, chef at New York City’s queensyard, this is a fresh version of the classic mint sauce that goes so well with lamb.

Fresh Mint Sauce

  • 500 grams picked mint leaves

  • 50 milliliters chardonnay vinegar

  • 5 grams salt

  • 2 grams sugar

  • 5 milliliters lemon juice

  • Salt and pepper to taste

  • 1 gram English mustard

  1. Blend all of the ingredients together until smooth.


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