Garlic Dijon Leg of Lamb with Fingerling Potatoes

A succulent, savory Garlic Dijon Leg of Lamb with Fingerling Potatoes is an dinner I never tire of.    It’s very easy to make,  nearly foolproof and pairs so well with spring vegetables like asparagus or spring peas!  Leg of lamb is actually a family favorite all year round but it’s kind of  a splurge both diet-wise and budget-wise.  It’s worth it every once in a while for a family Sunday Dinner. 

Valerie Hoff's Leg of Lamb Lamb often goes on sale this time of year.  I usually get the Bone-In variety. The leg of lamb gets some extra flavor from the bone, and I can also freeze the bone to make some tasty bone broth later.  

If you’ve never made bone broth, it’s nearly the same as homemade stock, except it’s cooked longer to leach more of the nutrients from the bone marrow.   It’s super easy to make out of leftovers in the slow cooker.  Click here for my Bone Broth Recipe.

Anyway, back to my lamb.  This Garlic Dijon Leg of Lamb recipe is savory and simple. You combine lemon, mustard, garlic rosemary, salt and pepper and use your hands to smear it on the leg.  How easy is that?  

 Please don’t skimp on the salt and pepper;  I don’t really measure them but probably use at least a teaspoon of each.

Massage the mixture into the lamb with your hands! Just do it!

 The lamb roasts at relatively high heat for the first 20 minutes, then I lower the heat and add my potatoes. This year I’m substituting Melissa’s Gemstone Potatoes because I found them on Manager’s Special at Kroger.  They are similar to Fingerlings and look almost like little Easter Eggs!  Cute!  

I added the potatoes after 20 minutes. If you like them softer, include them when you first put the lamb in the oven.

I added the potatoes after 20 minutes. If you like them softer, include them when you first put the lamb in the oven.

If you don’t have a rosemary bush, I urge you to plant one!  They last for years and you have fresh rosemary any time you want it.  Rosemary grows throughout the winter, too.  In the spring I also plant basil, oregano and thyme.  So convenient and economical!

Grow Your Own!

I roast my lamb until it reaches 135 degrees, which is a bit on the rare side, but  keep in mind it will go about five degrees higher while it’s resting.  I like rare to medium rare meat; it’s so tender and juicy that way.  If you like it more medium rare let it get to 145, or for medium 160 degrees.  I’m not even going to discuss well done.  I’m just not.


Valerie Hoff Easter 2010

I think this was back in 2010. All dressed up to hunt for Easter Eggs

I’m a little wistful this Easter.  My boys are now 8 and 10 years old.  Too old for Easter Egg hunts.  Maybe not too old for Easter Baskets but certainly for the Easter Bunny, a concept I’ve never really cared for anyway.   The baskets will be full of baseball cards and sugarless bubble gum and their church clothes will come off the second we get home and exchanged for gym shorts and t-shirts.   What age do you stop with the Easter Baskets altogether? 

Garlic Dijon Leg of Lamb with Fingerling Potatoes

This is a practically foolproof leg of lamb totally worthy of a special occasion or a delicious Sunday Dinner.


6 servings


  • 1 leg of Lamb, about 5 pounds
  • Two tablespoons fresh lemon juice
  • 8 cloves garlic, minced
  • 2 or 3 tablespoons dijon mustard
  • 2 tablespoons chopped fresh rosemary
  • salt and pepper
  • Fingerling or other small variety of potatoes


  1. Preheat oven to 425 degrees.
  2. Process garlic cloves in a mini food process until minced finely.
  3. Add other ingredients and process until combined.
  4. Spray roasting pan with non stick spray.
  5. Add lamb.
  6. Use your hands to coat the lamb with the garlic mixture.
  7. Roast at 425 degrees for 20 minutes.
  8. Turn heat down to 325 degrees.
  9. Add potatoes to roasting pan.
  10. Coat them with a little olive oil, salt and pepper.
  11. Roast for 20 minutes per pound, check temperature after one hour.
  12. For rare lamb: remove from oven when it reaches 135 degrees.
  13. For medium rare: 145 degrees.
  14. for medium: 160.
  15. Let rest for 15 minutes before serving.


  • The lamb temperature will rise a bit while it rests.