Mustard Glazed Butterflied Leg of Lamb
Elevate your next family gathering or dinner party with this Mustard Glazed Butterflied Leg of Lamb, a show-stopping centerpiece that marries bold flavors with succulent tenderness. This recipe features a gorgeous butterflied leg of lamb coated in a zesty glaze made with two kinds of mustard—Dijon and whole grain—infused with garlic, fresh rosemary, thyme, and a hint of honey for balance. The lamb is marinated to perfection, then grilled or roasted to a juicy, flavorful finish, making it ideal for both casual cookouts and elegant occasions. With minimal prep time and crowd-pleasing appeal, this dish pairs beautifully with roasted vegetables, creamy mashed potatoes, or a crisp garden salad. Whether served medium-rare or medium, every bite is bursting with aromatic herbs and bright citrus notes, offering a truly unforgettable dining experience.
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Recipe Information
Ingredients
- 1 piece (approximately 4-5 lbs) Butterflied leg of lamb
- 3 tablespoons Dijon mustard
- 2 tablespoons Whole grain mustard
- 3 tablespoons Olive oil
- 4 cloves, minced Garlic
- 1 tablespoon, finely chopped Fresh rosemary
- 1 tablespoon, finely chopped Fresh thyme
- 2 tablespoons Lemon juice
- 1 tablespoon Honey
- 2 teaspoons Salt
- 1 teaspoon Black pepper
Instructions
Trim any excess fat from the butterflied leg of lamb and pat it dry with paper towels. Set aside on a large baking tray or dish.
In a small bowl, combine Dijon mustard, whole grain mustard, olive oil, minced garlic, rosemary, thyme, lemon juice, honey, salt, and black pepper. Mix well to form a smooth glaze.
Rub the mustard glaze evenly over both sides of the lamb, ensuring the entire surface is coated. Cover the lamb with plastic wrap and allow it to marinate in the refrigerator for at least 2 hours or up to overnight for maximum flavor.
If grilling, preheat your grill to medium-high heat. If roasting, preheat your oven to 400°F (200°C).
For grilling: Place the lamb on the grill, fat-side down. Sear for 4-5 minutes per side to develop a nice crust, then reduce the heat to medium and continue grilling for an additional 20-25 minutes, turning occasionally, until the lamb reaches your desired level of doneness (135°F/57°C for medium-rare, 145°F/63°C for medium).
For roasting: Place the lamb, fat-side up, on a roasting rack set in a baking dish. Roast for 35-45 minutes, or until the internal temperature reaches your desired level of doneness (135°F/57°C for medium-rare, 145°F/63°C for medium).
Transfer the cooked lamb to a cutting board and tent loosely with aluminum foil. Let it rest for 10 minutes to allow the juices to redistribute.
Slice the lamb against the grain into thin slices. Serve warm with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.
Nutrition Facts
Calories |
947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 1118 mg | 49% | |
| Total Carbohydrate | 4.5 g | 2% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 3.0 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1052 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
