Legof Lamb *

Gigot à la Moutarde

      (Herbal Mustard Coating for RoastLamb)

When lamb is brushed with this mixture, garlicslivers and herbal stuffings are not necessary, and the lamb becomes a beautifulbrown 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 teaspoonpowdered ginger
2  tablespoons olive oil

Blend the mustard,soy sauce, garlic, herbs, and ginger together in a bowl. Beat in the olive oilby droplets to make a mayonnaise-like cream
Paint the lamb with the mixture and set it on the rack of the roasting pan. Themeat will pick up more flavor if it is coated several hours before roasting.

Roast in a 350° Foven, 
        1 to 1 ¼hours, for medium rare; or 
        1 ¼ to 1 ½hours 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 & Child’s Mastering the Art of FrenchCooking, vol. 1.


This recipe has been been kitchen tested.

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