of Lamb *
Gigot à la Moutarde
When lamb is brushed with this mixture, garlic
slivers and herbal stuffings are not necessary, and the lamb becomes a beautiful
brown as it roasts.
For a 6-lb. leg of lamb
½ cup Dijon-type prepared mustard
2 tablespoons soy sauce
1 clove mashed garlic
1 teaspoon ground rosemary or thyme
¼ teaspoon powdered ginger
2 tablespoons olive oil
Blend the mustard,
soy sauce, garlic, herbs, and ginger together in a bowl. Beat in the olive oil
by droplets to make a mayonnaise-like cream
Paint the lamb with the mixture and set it on the rack of the roasting pan. The meat will pick up more flavor if it is coated several hours before roasting.
Roast in a 350° F
1 to 1 ¼ hours, for medium rare; or
1 ¼ to 1 ½ hours for well done.
(I cook a 7 to 7 1/2 lb. leg about two hours. Usually provides a good mix of medium-rare to well-done meat.)
*Adapted from Beck, Bertholle & Childs Mastering the Art of French Cooking, vol. 1.
This recipe has been been kitchen tested.
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Copyright © 1999-2005 S.H. Klock/ The Recipe
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