Leg of lamb with mustard and lemon
A classic and flavourful oven dish with leg of lamb, wholegrain mustard, lemon and rosemary. Perfect for a dinner where the meat is given time to become tender, juicy and full of aroma.
Leg of lamb is one of those dishes that feels both rustic and a little extra delicious. The mild acidity of the lemon, the wholegrain mustard and the aromatic rosemary give the meat plenty of character, while the long cooking time in the oven makes it tender and juicy.
It is also a dish that is perfect for both weekends and dinners with guests, because preparation is simple and the oven does most of the work. Once the leg is seasoned and tied, it needs very little attention until it is ready to be carved and served.
For this dish, a 28 cm frying pan with a detachable handle is an obvious choice, as it is easy to use both before and during oven cooking. The detachable handle makes it easy to put the pan straight into the oven and is also practical when the dish needs to take up less space. A meat thermometer makes it easier to reach the recommended core temperature, and an oven glove is handy to have nearby when taking the hot pan out and straight to the table.
Recipe for leg of lamb with mustard and lemon
Serves: 4
Preparation: 10 min.
Cooking: 120 min.
Ingredients
- 1 leg of lamb weighing 2-2,5 kg
- 1 lemon
- 4 tbsp. wholegrain mustard
- 1 tbsp. salt
- 5-6 sprigs rosemary
- freshly ground pepper
- butcher's twine
Method
- Preheat the oven to 180 degrees.
- Pat the leg of lamb dry with kitchen paper.
- Slice the lemon and coat the leg with wholegrain mustard.
- Sprinkle the meat with salt and freshly ground pepper and arrange the lemon slices over the leg.
- Add the rosemary sprigs and tie the leg with butcher's twine so it holds its shape during cooking.
- Place the leg of lamb in the pan and roast in the oven for approx. 2 hours.
- Ideally, use a meat thermometer and take the meat out when the core temperature reaches 70 degrees.
- Let the lamb rest for approx. 10 minutes before carving.
- Serve with a fresh salad on the side if you like.
Tip for extra juicy leg of lamb
Always let the meat rest after taking it out of the oven so the juices settle and stay in the meat when you carve it.
For even more flavour, you can let the lemon, mustard and seasonings marinate on the meat for a little while before cooking.
Serving
Serve the leg of lamb while it is still warm and juicy, ideally with a fresh salad, oven-roasted potatoes or other simple side dishes that let the meat take centre stage. The wholegrain mustard and lemon provide a good balance to the rich lamb.
To make the dish a little more inviting, you can garnish it with a couple of fresh rosemary sprigs and a little extra lemon on the side. This adds more colour and makes it look better on the table.
It is a dish that shows how much you can achieve with a few ingredients and plenty of time in the oven. Leg of lamb with mustard and lemon is therefore an obvious choice when you want to make something classic, juicy and really tasty.
