Rosemary Dijon Lamb

Lamb is one of my favorite animal proteins. Lamb is high in vitamin B12, zinc, and protein. Three nutrients that I personally tend to run low in. I buy 100% grass-fed lamb when I am making lamb for my family. 100% grass-fed lamb is usually grown on small farms where animals are more humanely raised than in factory farms. In addition, grass-fed lamb is higher in omega-3 fatty acids than conventionally raised lamb. Omega 3 fatty acids, usually found in fatty fish (salmon, mackerel, herring, anchovies, sardines), chia and flax seeds, and walnuts, help decrease inflammation.

I love that this recipe has a short list of ingredients that I usually have on hand. I usually make a little extra to put on a salad for lunch the next day.


1 heaping tablespoon of Dijon mustard for each piece of lamb

A few sprigs of fresh rosemary

Lamb steaks (either small or large)

Salt and pepper to taste



Preheat the oven to 350 degrees. Line a baking sheet with parchment paper for easy cleanup.

Place the steaks on the parchment paper and drop a heaping tablespoon of Dijon mustard on each steak or half of steak. With a flat knife spread the mustard out.

Run your fingers up the springs of fresh rosemary so that the leaves come off into a bowl. Sprinkle on the lamb. Season with a pinch of salt and fresh ground pepper.

Bake for about 20-25 minutes. Until meat is pink inside. Slice thinly and enjoy with roasted vegetables and a salad.