Roasted Leg of Fresh LambGrainy mustard and lamb's favourite herb, rosemary make this an easy yet spectacular main course.
1 Fresh leg of lamb approx. 4-5lb
1/3 cup grainy mustard
2 garlic cloves, minces
2 tsp herbes de Provence
3 tbsp fresh rosemary, chopped
to taste Italian pepper, cracked
1/3 cup extra virgin olive oil
6 garlic cloves, peeled and cut in half
2 heads roasted garlic
red wine for deglazing pan
1 cup beef stock
5-6 shiitake mushrooms, sliced
Trim all excess fat from the lamb and discard. Mix the mustard, minced garlic, herbs, pepper and oil together. Set aside.
Using a small knife, make a slit about 1 inch down into the flesh of the leg. Insert the garlic halves, trying to keep the insertions evenly spaced.
Rub the leg with the mustard mixture and place in a roasting pan. Sear the meat at 450F for 10-15 minutes. Reduce the temperature to 350F. For rare meat, cook for 10 minutes per pound, including searing time. For medium meat, 12-15 minutes per pound, and for well done, 20 minutes per pound.
When the lamb is done, place it on a carving board. Remove any excess grease from the roasting pan. Place the roasting pan on the element at medium heat. Add the red wine and stock to deglaze the pan. Reduce by about half. Add the shiitake mushrooms and cook about 3 minutes. Toss in the roasted garlic, adjust the seasonings and spoon over the lamb slices.
Copyright © Caren McSherry 2002