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Mustard and Herb Crusted Lamb Leg

Course Dinner, Main Course
Total Time 2 hours 30 minutes
Servings 2

Ingredients

Lamb

  • 2 pounds boneless lamb leg
  • 2 tbsp dijon mustard
  • 1 tbsp parsley chopped and divided
  • 1 tbsp oregano chopped and divided
  • 2 tsp thyme chopped and divided
  • 2 tsp garlic minced and divided
  • 1 tsp salt divided
  • 1/2 tsp pepper divided
  • 1/2 tsp aleppo pepper divided

Chimichurri

  • 1 tbsp parsley chopped
  • 1 tbsp oregano chopped
  • 1 tsp thyme chopped
  • 2 tsp garlic minced
  • 2 tsp lemon juice
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp pepper

Instructions

Lamb

  • Fillet the lamb into a 3/4-1 inch flat piece. Rub each side with half the mustard, oregano, parsley, thyme, garlic, salt, pepper, and aleppo pepper. Roll the lamb up fat side out and tie with butcher's twine. Let sit at room temperature for 30-60 minutes. Preheat the oven to 450 degrees. Place the lamb on a baking tray and cook in the oven for 30 minutes. Reduce the heat to 350 and continue cooking until it reaches the desired temperature. 20 minutes for medium-rare 135 degrees, 28-30 minutes for medium 145 degrees, etc. Remove from the oven and rest for 10-20 minutes. Remove the butcher's twine, slice into 1/2 inch pieces, and serve with chimichurri.

Chimichurri

  • Chop the herbs and garlic. Mix all ingredients together and refrigerate until ready to use. It will stay fresh in the refrigerator for 3-5 days.