Laura The Gastronaut > Julia Child > Meat >Herbal Mustard Coating for Roast Lamb
Herbal Mustard Coating for Roast Lamb
April 19, 2021 | Updated April 8, 2022 | Laura
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✽ Recipe from Mastering the Art of French Cooking, Vol. I | Julia Child ✽
Julia Child Recipe 173 | 355 recipes to go!
✽ Herbal Mustard Coating for Roast Lamb [Gigot à la Moutarde], p. 335
✽ Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.
✽ You can buy Julia Child's Mastering the Art of French Cooking, Volume I which contains these recipes here. (affiliate link)
The purpose of this Julia Child section of my blog is to document my journey of learning how to cook. To show my successes, my failures, and what I learned along the way.
Since I didn't create these recipes (if only!), I do not post exact amounts of ingredients or word-for-word instructions. If any of these recipes spark your interest, I highly recommend you buy Julia Child's Mastering the Art of French Cooking (affiliate link). It's a great investment and learning tool and contains hundreds of classic recipes.
What you will find on my blog is:
✽ Video Making the Recipe
✽ Butter Count & Cost Total
✽ Recipe Rating
✽ Answers to Questions about Recipe
✽ Fun Facts about Recipe or an Ingredient Used
✽ The Recipe Process
✽ Step-by-Step and Final Photos of Recipe
I hope that you enjoy reading my thoughts, learn something new, and leave inspired to try a new recipe. Bon appétit!
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Butter Count & Cost: Mustard Herb Roasted Leg of Lamb
✽ Butter Count: +0 TB
✽ Cost: $39.76 [~$4.42 per serving]
Check out the total Julia Child butter count & cost here!
→ Looking for a different Julia Child recipe? Here's a list of all of the completed and pending Mastering the Art of French Cooking recipes!
The original leg of lamb roast recipe gets even better.
This is the last bone-in leg of lamb until we hit the sea of stuffed lamb! I'm going to miss these bone-in lamb legs.
I always had the thought in the back of my mind that lamb was difficult to make. I couldn't have been more wrong. These are some of the quickest recipes I've made so far in this book. In fact, the main recipe for the leg of lamb only calls for 5 main ingredients, plus salt and black pepper. And the best part is that the end result is so fantastic.
This great recipe for leg of lamb would be perfect for Easter or Christmas dinner, a fancy dinner party, or special occasions.
Quick recipe = amazing result. What's there to lose?
Julia Child's Herbal Mustard Coating: Rating
✽ Laura's Rating: 9
✽ Brian's Rating: 9
This lamb deserves all of the 9 rating it received. I nailed down the timing for this third lamb leg I made. It came out of the oven perfectly medium-rare.
The Dijon mustard coating went SO well with the lamb. Plus, it was so easy to whip up.
The only downside is that the mustard coating came out of the oven looking not so appealing. Delicious, but ugly. It browned nicely, but it was wrinkly (that's the best word I can think of).
The mustard also made the leftover lamb quite unappetizing. Don't get me wrong, it still tasted great. It just is a little ehh in the looks category.
With that said, this is a recipe I will be coming back to again!
Mustard Coating for Whole Leg of Lamb Recipe: Questions
✽ How long should you marinate the lamb with mustard?
The longer the mustard paste is coated on the lamb, the more flavorful the roast lamb will be. Julia states that it should be 'several hours.'
I think coating the lamb with mustard the night before roasting it would be ideal.
✽ How long should you roast a leg of lamb?
For a bone-in 6-pound leg of lamb, I've found that 12-13 minutes per pound gives me a perfect medium-rare lamb. However, when in doubt, use a meat thermometer.
The CDC does recommend cooking until the internal temperature of the lamb is at least 145 degrees f.
✽ What side dishes go with lamb?
Mashed potatoes and potato casseroles are also great lamb side dishes.
I also love good homemade bread or rolls alongside lamb. Then I use the leftover bread and lamb the next day to make lamb sandwiches. So good!
Looking for more Julia Child lamb recipes?
→ Check out all of the meat recipes that I've completed so far!
Fun Dijon Mustard Facts
*Find these facts plus lots more on Cook's Info.*
✽ Why is it called Dijon mustard?
Dijon mustard was named after the city, Dijon. Dijon is the capital of Burgundy, France.
✽ Is all Dijon mustard made in Dijon?
Previously, if a brand was to use 'Dijon mustard' on the label, they must make the mustard in Dijon. However, today, the term 'Dijon mustard' is generic.
Now Dijon mustard doesn't have to be made in Dijon. It does have to follow certain ingredient and technique rules though.
By definition, Dijon mustard must be made with brown or black mustard seeds. If it is made from white seeds, it must be called a condiment. The acid in the mustard can come from either wine, vinegar, or verjuice.
In addition, artificial additives cannot be used. The flavor must come from mustard seeds and no flavored variations are allowed.
✽ When was Dijon mustard invented?
Dijon mustard originated in 1856. Jean Naigeon simply swapped out vinegar for verjuice, and then Dijon mustard was born. Verjuice is made from unripe grapes, crab apples, or sour fruit.
Nowadays, Dijon mustard doesn't not have to be made with verjuice. Many use vinegar or white wine as well.
How to Make Leg of Lamb Mustard Crust
✽ Step 1: Make Herbal Mustard Coating
Here's how the mustard sauce is prepared- mix together Dijon mustard, soy sauce, garlic cloves, thyme, and ground ginger. Then drop-by-drop beat in olive oil until it looks like a mayonnaise-like cream. Annnddd that's it!
✽ Step 2: Paint the Lamb
The mustard mixture is painted onto the leg, and the meat rests with the mustard coating for at least a few hours before roasting.
✽ Step 3: Roast the Leg of Lamb
The leg of lamb is placed on a rack of a roasting pan and roasted in a 350 degree oven. The searing step in the previous leg of lamb recipe is omitted. I roasted mine exactly 13 minutes per pound which gave me a beautiful medium-rare leg!
Let the leg of lamb rest at room temperature for about half hour before carving. If you like, you can use the pan drippings at the bottom of the pan to make a gravy.
*This blog, Laura The Gastronaut, and this post were/are not endorsed or supported by Julia Child or The Julia Child Foundation.
Category: Julia Child, Meat Cuisine: French
Keywords: leg of lamb, Julia Child lamb recipes, lamb easter dinner, leg of lamb mustard recipe
✽ Did you make this recipe too?
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More Lamb Recipes:
✽ Garlic Sauce for Roast Lamb (a delicious and garlicky gravy variation for lamb of leg)
✽ Roast Leg of Lamb (the original Julia Child leg of lamb recipe that so easy and delicious)
✽ Pork and Herb Stuffing (a super flavorful pork and herb stuffing for a boneless leg of lamb)
→ Check out all of the completed Julia Child meat recipes!
✽ You can find this recipe and all the other Julia Child recipes I make in Mastering the Art of French Cooking, Volume I (affiliate link).
Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.
✽ Check out my Julia Child Recipe Checklist to see a list of all my completed and pending recipes from Mastering the Art of French Cooking!
April 19, 2021 by Laura Bullock
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