Roasted lamb with Dijon mustard

Recipes - Roasted lamb with Dijon mustard

A good recipe has a lot of flavor and is made with love for cooking. This is for sure one of them! The Dijon mustard and the wine gives it enough spice and blend perfectly with the mint, garlic and rosemary. Moreover, it takes less time than you would expect in such a recipe.


  • lamb shoulder
  • Dijon mustard
  • salt and pepper
  • rosemary
  • mint
  • rosemary
  • garlic
  • olive oil
  • white wine

Directions for Roasted lamb with Dijon mustard

Step 1: If you don’t have time to marinate the meat, there is one efficient trick that will save you. Remove the fat and unnecessary skin, then clean the meat and put it in a griddle. Add salt, pepper and a generous layer of Dijon mustard and some fresh mint and rosemary. Cut the meat from place to place and fill the cuts with garlic cloves, then sprinkle olive oil all over it.

Step 2: Cover the griddle with aluminum foil and place it in the preheated oven, at 250 degrees, for about 30 minutes. Add wine, lower the temperature to 200 degrees and let the meat become tender and juicy, sprinkling it from time to time with the sauce from the griddle. After another 30 minutes, remove the foil and let the meat get a nice crust.

Serve it with potatoes and rosemary. Enjoy!

Tags: lamb, meat, easter, dijon mustard, rosemary, mint, olive oil, garlic, wine, recipes Main course - meat

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