Imagine a dish so exquisite it transports you straight to the rolling countryside of Provence with just one bite. The Gigot a la Moutarde is not just a lamb roast; it's a gastronomic journey that marries the bold tang of Dijon mustard with the succulent tenderness of perfectly roasted lamb. This classic French recipe transforms a simple leg of lamb into a masterpiece that will have your dinner guests begging for your culinary secrets.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 leg of lamb
- 4 tablespoons Dijon mustard
- 4 cloves garlic, minced
- 2 tablespoons fresh thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Remove the leg of lamb from the refrigerator 1 hour before cooking to allow it to come to room temperature, ensuring even cooking.
- Preheat the oven to 375°F (190°C), positioning the rack in the lower-middle section for optimal roasting.
- Pat the lamb dry with paper towels to remove excess moisture, which helps achieve a better crust when roasting.
- In a small bowl, combine minced garlic, fresh thyme, salt, and pepper to create an aromatic herb mixture.
- Generously coat the entire leg of lamb with Dijon mustard, ensuring complete and even coverage.
- Rub the herb mixture into the mustard-coated lamb, pressing gently to help the seasonings adhere.
- Heat olive oil in a large roasting pan over medium-high heat on the stovetop.
- Sear the lamb on all sides until a golden-brown crust forms, approximately 3-4 minutes per side.
- Transfer the roasting pan with the lamb directly into the preheated oven.
- Roast the lamb for approximately 20 minutes per pound for medium-rare, or until internal temperature reaches 135°F (57°C).
- Remove the lamb from the oven and let it rest on a cutting board, tented with aluminum foil, for 15-20 minutes to allow juices to redistribute.
- Carve the lamb against the grain into thin slices and serve immediately, garnishing with additional fresh thyme if desired.
Tips
- Temperature is Key: Always let your lamb rest at room temperature before cooking to ensure even roasting.
- Pat Dry for Perfect Crust: Use paper towels to remove moisture, which helps create a beautiful golden-brown exterior.
- Mustard Magic: Don't be shy with the Dijon - it creates a flavorful crust that locks in moisture.
- Invest in a Meat Thermometer: For precise doneness, use a digital meat thermometer to check internal temperature.
- Resting Matters: Allow the lamb to rest after cooking to redistribute juices, ensuring each slice is incredibly tender and flavorful.
- Herb Freshness: Use fresh thyme for the most vibrant flavor - dried herbs simply can't compare.
- Carving Technique: Always slice against the grain to guarantee the most tender, melt-in-your-mouth experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
