Fried Honey Dijon Leg of Lamb & Using Oil-less Fryers

Enjoy a succulent leg of lamb with a flavorful Honey Dijon marinade. Perfect for any cooking method, this recipe guarantees a tender and delicious centerpiece for your dinner.

Ingredients:

• Leg of Lamb: Choose a 5 – 7 lbs bone-in leg of lamb for the best flavor and moisture retention.
• Seasonings: Salt and pepper are essential for the basic seasoning.
• Marinade: Combine Honey Dijon mustard, minced garlic, and fresh rosemary for a flavorful rub.

Instructions for Various Cooking Methods:

Oilless Fryer or Air Fryer (Primary Method):

We originally tested this in the Big Easy Outdoor Air Fryer, see our product review here.

1. Preparation: Pat the lamb roast with paper towels and season it generously with salt and pepper.
2. Marinade: Mix the Honey Dijon mustard, minced garlic, and minced rosemary in a bowl. Apply this marinade evenly over the lamb.
3. Prep the Oilless fryer or Air fryer: Preheat the fryer to 400 to 425 degrees F.
4. Cooking: Place the lamb leg in the basket of the Big-Easy Oil-Less Fryer. Cook until the internal temperature reaches 145°F for medium-rare.
5. Resting: Remove the lamb, tent it in aluminum foil, and let it rest. This allows the juices to redistribute throughout the meat, ensuring it remains juicy when sliced.

Traditional Oven:

1. Preheat your oven to 325°F (163°C).
2. Prepare the lamb as above and place it in a roasting pan.
3. Roast in the oven, basting occasionally with the drippings, until it reaches the desired doneness, approximately 20 minutes per pound for medium-rare.
4. Rest the lamb as described above.

Smoker:

1. Prep the smoker to maintain a temperature of around 225°F (107°C).
2. Smoke the seasoned and marinated lamb for about 4 to 5 hours, or until the internal temperature reaches 145°F for medium-rare.
3. Wrap and rest the lamb in foil to keep it moist and allow it to rest.

Grill:

1. Prepare the grill for indirect heat and preheat to a medium-high setting.
2. Grill the lamb over indirect heat, covered, turning occasionally, until it reaches the desired internal temperature.
3. Rest the lamb as per the above instructions.

How to Serve:

Serve your roast leg of lamb with a side of roasted new potatoes with mint, a fresh green bean almondine, or a vibrant Greek salad to contrast the rich flavors. This makes for a perfrect Easter feast, but is also great any time of year whhen lamb is on sale.

Wine Pairing

Consider pairing with a robust red wine such as a Shiraz or a Cabernet Sauvignon to complement the meal.

Storage and Reheating:

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
• Reheating: Reheat gently in a covered dish in the oven at a low temperature to maintain moisture.

More Great Lamb Recipes

Lamb is such a treat and it is one of those things you don’t typically get to have every night. So for those special occasions when you can enjoy it, here are some great recipes to consider:

Have you tried this recipe? Do us a favor and rate the recipe card with the  ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.