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rose and dijon lamb

Rosé and Dijon Braised Boneless Leg of Lamb

This one pot boneless leg of lamb is full of flavor and made in an hour! So easy and perfect for Easter or spring dinner for 4.
Course Main Course
Cuisine American
Servings 4 people


  • Dutch oven


  • 3.25-3.5 lb boneless leg of lamb trimmed and trussed by the butcher
  • 1 tbsp diamond kosher salt
  • 2 tsp sumac
  • 2 tsp herbes de provence
  • 1/2 tsp fresh cracked black pepper
  • 2 tsp mustard powder
  • 1 1/2 cups dry rosé I used Wolffer Estate
  • 2 tbsp dijon mustard
  • 1 white onion cut into quarters
  • 1 whole head of garlic sliced in half crosswise
  • 1 bulb fennel sliced in half
  • 2 tbsp whole pickling spices you can buy a blend or do even parts whole mustard seeds, whole coriander, 3 cloves, and 2 tsp oregano or marjoram
  • 1 bunch thyme


  • 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.
  • Remove the lamb from the fridge about an hour before baking. Preheat the oven to 300 degrees.
  • 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. 
  • 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. 
Keyword boneless leg of lamb, dijon mustard, fennel, garlic, onion, pickling spices, rosé, thyme