Dijon and Demi-Glace Glazed Leg of Lamb with Lemon-Herb Crust

Preparation info
  • Serves

    10 to 12

    • Difficulty


Appears in
Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef's Home Kitchen

By Scott Conant

Published 2021

  • About

Kick your Easter brunch up a few notches with this leg of lamb. Springy and beautiful—after glazing the meat, I add lemon zest, parsley, and chives to the exterior—this dish tastes as good as it looks. That, plus the pop of the citrus and herb, is all the meat needs.


  • 1 (8-pound/3.6 kg) leg of lamb, bone-in and netted
  • Kosher salt


Remove the netting from the leg of lamb and leave the leg uncovered on a baking sheet in the refrigerator overnight to dry out the skin.

The next day, preheat the oven to 275°F (135°C). Heavily salt the lamb leg and place it in a roasting pan. Cook for 2 hours (15 minutes for e