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Fried Honey Dijon Leg of Lamb Recipe | Kita Roberts GirlCarnivore.com
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5 from 1 vote

Honey Dijon Leg of Lamb Recipe

A wonderful oil free method of "frying" a leg of lamb with a honey Dijon glaze. Out of this world lamb recipe!
Prep Time15 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: American
Servings: 6
Calories: 816kcal
Author: Kita Roberts

Equipment

  • Big Easy Oil-free Fryer

Ingredients

  • 1 5 - 7 lbs leg of lamb bone-in preferably
  • salt and pepper
  • 4 tbs Honey Dijon mustard
  • 4 garlic cloves minced
  • 1 tbs fresh rosemary minced

Instructions

Oilless Fryer or Air Fryer (Primary Method):

  • Season the lamb with salt and pepper all over.
  • Whisk the mustard, garlic, and rosemary in a small bowl together.
  • Rub a thorough coating of the mustard mix all over and let the lamb rest in the fridge overnight.
  • Let the lamb sit at room temp for 45 minutes to 1 hour before cooking.
  • Meanwhile, prep your Big-Easy Oil-Less Fryer for 400-425 degrees F and place the lamb in the basket.
  • Put the basket in the fryer and cook until the lamb registers 145 degrees F for medium rare.
  • With heat resistant gloves, carefully remove the lamb and tent it with foil to rest for 15 to 20 minutes.
  • Allow to rest while you toss some veggies in that air fryer and let them get all nice and crispy.
  • Slice the lamb into thin 1/4" pieces with a sharp knife and serve immediately.

Notes

Other Cooking Methods 

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.
Cooking time can vary. Make sure to use the thermometer as your guide.
Internal Temperatures for Lamb: Use a digital instant-read thermometer for the most accurate results
  • Rare: 120-125°F
  • Medium Rare: 130-135°F
  • Medium: 140-145°F
  • Medium Well: 150-155°F
  • Well Done: 160°F and above

Nutrition

Calories: 816kcal | Carbohydrates: 5g | Protein: 127g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 396mg | Sodium: 434mg | Potassium: 1800mg | Fiber: 1g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 11mg