Rosé and Dijon Braised Boneless Leg of Lamb

In my humble opinion, nothing says Easter dinner to me like a leg of lamb. I’ve made a bone-in and boneless leg of lamb before, and I will say, this boneless leg of lamb takes the cake. Not only is it SO delicious (paired with that acidic rosé, bright dijon and aromatic flavors) but it’s amazingly easy to make. This is a one pot meal. Yep – this fancy dancy roast is a ONE POT MEAL. Just grab that Dutch oven (the one I used for this recipe is the enameled cast iron dutch oven from Made In and I think the best value Dutch ovens on the market) and follow this recipe.

rose and dijon lamb

This particular recipe is great for a family of 4. You can also turn the delicious jus into a gravy, which is next level. Or just drizzle that jus alll up in there.

What to pair this delicious lamb with? OH well don’t forget my spring salad! Or go with classic roasted potatoes – you can drizzle them with the jus as they finish baking in the oven for an extra burst of flavor. If you do want to make the spring salad, just combine greens, sliced radish, dill, mint and feta with olive oil and lemon juice.

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Adjust Servings
3.25-3.5lb boneless leg of lamb
1tbsp diamond kosher salt
2tsp sumac
2tsp herbes de provence
1/2tsp fresh cracked black pepper
2tsp mustard powder
1 1/2cups dry rosé
2tbsp dijon mustard
1 white onion
1 whole head of garlic
1bulb fennel
2tbsp whole pickling spices
1bunch thyme
Dutch oven



Rub the boneless lamb leg with some olive oil. Rub the spice blend into the lamb. Make sure to get in all the nooks and crannies! Use as much as you can! You won’t regret it. Place on a cutting board then in the fridge. Let it sit for at least one hour or overnight.

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Remove the lamb from the fridge about an hour before baking. Preheat the oven to 300 degrees.

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Heat the dutch oven on medium heat. Add olive oil. When the oil is shimmering, brown the lamb on all sides, then remove from the pan. Deglaze with rosé. Add dijon and whisk until combined. Add the onion, garlic, fennel, pickling spices and thyme. Place the lamb back into the dutch oven. Bake covered for 15 minutes. Then, bake uncovered for 30 more minutes, or until the lamb reaches your desired doneness. Remove from the oven at 130 degrees F internally at the thickest part of the meat for medium rare. 

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Let it rest for 20 minutes, then slice and plate. Drizzle the jus on top or place the slices back into the jus to soak up even more flavor before plating. 

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