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Mediterranean Lamb in a Dijon Mustard Sauce
Mediterranean Lamb in a Dijon Mustard Sauce is a traditional Mediterranean recipe for roast lamb served with a white wine and Dijon mustard reduction. The full recipe is presented here and I hope you enjoy this classic Mediterranean version of Mediterranean Lamb in a Dijon Mustard Sauce.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
6–8
Rating: 
Tags : Lamb RecipesMediterranean Recipes
This is a classic Mediterranean dish for stuffed and roasted lamb.
Ingredients:
For the Lamb:
1 lamb leg, boned
1 tablespoon olive oil
1 teaspoon crushed
coriander seeds
15g butter
sliced
Halloumi (or Feta will do)
freshly-minced mint
1/2 teaspoon of chopped
rosemary
20g sliced black olives
2 cloves of garlic, finely chopped
For the Sauce:
25g butter
1/2 red onion, finely chopped
1 tablespoon
Dijon mustard
pinch of crushed
cumin seeds
50ml double cream
100ml white wine
Worcestershire sauce
pan juices from the lamb
Method:
Spread open the lamb and fill the insides with the cheese, herbs, olives and garlic. Sew or pin the flaps shut then coat the lamb with the oil and sprinkle with the crushed coriander leaves. Heat a pan and add a dash of olive oil and the butter.
When hot, transfer the lamb to it and brown on all sides. Place the lamb in a baking dish and transfer to a pre-heated oven at 180°C (350°F/Gas Mark 4). Leave in the oven for 30-40 minutes, turning half-way through.
The lamb should emerge pink in the middle, with the cheese just melted. Allow the lamb to rest for about ten minutes and use this time to make the sauce.
Heat the butter in a pan, add in some of the lamb juices and the red onion. Cook until soft. Then add-in a pinch of salt, the wine and a dash of Worcestershire sauce. Simmer to reduce the liquid by half. Add the mustard, cumin seeds and cream. Heat thoroughly season and serve.
To serve the lamb, remove the thread, slice crossways so you have a sandwich of lamb leg and stuffing in the middle and serve on a warm plate accompanied by roast new potatoes in thyme and fine beans. Drizzle the sauce around and serve with a mint salad accompaniment.
