Lamb Dijon Recipes

LAMB DIJON

Lamb Dijon image

You'll be counting sweet little lambs instead of sheep once you try this delicious dinner!

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h40m

Yield 6

Number Of Ingredients 13

Ingredients

1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
2 pounds lamb stew meat
6 new potatoes (1 1/4 pounds), cubed
1/4 cup Dijon mustard
1/2 teaspoon grated lemon peel
1 tablespoon lemon juice
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves
2 cloves garlic, finely chopped
1 can (14 1/2 ounces) ready-to-serve beef broth
1 package (10 ounces) frozen green peas, thawed

Steps:

Mix flour, salt and pepper in resealable plastic bag. Add lamb; shake until evenly coated. Heat oil in 12-inch skillet over medium-high heat. Cook lamb in oil about 20 minutes, stirring occasionally, until brown; drain.
Mix lamb and remaining ingredients except peas in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 8 to 10 hours or until lamb is tender.
Skim fat from juices in cooker. Stir peas into lamb mixture.
Cover and cook on high heat setting 10 to 15 minutes or until peas are hot.

Nutrition Facts : Calories 300, Carbohydrate 30 g, Cholesterol 85 mg, Fiber 5 g, Protein 32 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 940 mg

DIJON LEG OF LAMB

Dijon Leg of Lamb image

"This special entree is always on our Easter table, and i serve it for other events throughout the year," notes Christy Porter of Centennial, Colorado. "I first tasted this delicious lamb at a dinner party given by a friend."

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 9 servings.

Number Of Ingredients 7

Ingredients

1 boneless leg of lamb (4 to 5 pounds)
1 cup Dijon mustard
1/2 cup soy sauce
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon ground ginger
1 garlic clove, minced

Steps:

Cut leg of lamb horizontally from one long side to within 1 in. of opposite side. Open meat so it lies flat; trim and discard fat. Place lamb in a shallow dish. In a small bowl, whisk the mustard, soy sauce, oil and seasonings. Pour 1 cup of marinade over lamb and turn to coat; cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Lightly oil the grill rack. Prepare grill for indirect heat using a drip pan. , Place lamb over drip pan and grill, covered, over medium-low heat for 1-1/2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing. Warm reserved mustard sauce; serve with lamb.

Nutrition Facts :

RACK OF LAMB DIJON

Rack of Lamb Dijon image

This recipe was printed in our local paper. It was submitted by request by a fabulous restaurant in our area that used to serve it. Unfortunately, the restaurant no longer exists. But, we remember it fondly every time we make this recipe. It can be doubled or tripled as needed. And, the prep work can be done well in advance of cooking and kept in the refrigerator. This is definitely one of our favorites.

Provided by Normaone

Categories Lamb/Sheep

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 rack of lamb, trimmed to meat and bone (Frenched)
white pepper
salt
3 tablespoons Dijon mustard
1 cup french breadcrumbs
1 teaspoon minced garlic
1 teaspoon minced shallot
2 tablespoons melted butter

Steps:

Mix bread crumbs with minced garlic, minced shallot and melted butter.
Preheat oven to 450°F.
Sprinkle meat with ground white pepper and lightly salt.
Sear rack in 2 Tbs hot oil, 30 seconds on each side to obtain color.
Brush with mustard on meat side.
Press bread crumb mixture firmly over mustard.
Place on baking sheet, crumb side up.
Bake until desired doneness, approximately 20 minutes for medium rare.
Use a meat thermometer to insure that the rack is cooked to your liking.
Remove from oven and let rest 5 minutes before slicing.

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