Roast Leg Of Lamb With Mustard And Red Wine Sauce Recipe - Cooking Index
Roast Leg Of Lamb With Mustard And Red Wine Sauce Recipe - Cooking Index
| 6 1/4 lbs | 2837g / 100oz | Leg of lamb - large bone removed, |
| Shank bone left intact | ||
| 5 | Garlic cloves - pressed (large) | |
| 2 tablespoons | 30ml | Mustard seeds |
| 1 tablespoon | 15ml | Dry mustard |
| 1 tablespoon | 15ml | Dijun mustard |
| 1 teaspoon | 5ml | Salt |
| 1 teaspoon | 5ml | Freshly-ground black pepper |
| 1 | Cabernet Sauvignon - (750 ml) | |
| (or other dry red wine) | ||
| 3 cups | 711ml | Unsalted beef stock - fresh or canned |
| 14 1/2 oz | 411g | Low-salt chicken broth - (1 can) |
| 3 oz | 85g | Shallots - finely chopped (large) |
| Additional dry mustard, salt, and pepper | ||
| Fresh parsley sprigs |
Trim all fat and connective tissue from lamb. Stir garlic, mustard seeds, 1 tablespoon dry mustard, Dijon mustard, salt, and pepper in bowl to form paste. Spread half of paste over 1 side of lamb. Place piece of plastic wrap large enough to cover lamb in baking dish. Place the lamb atop plastic wrap, paste side down. Spread remaining paste over second side of lamb. Gather plastic around lamb, covering completely. Chill overnight.
Combine wine, beef stock, chicken broth, and shallots in large saucepan. Boil until liquid is reduced to generous 1 cup, about 45 minutes. (Sauce can be made 1 day ahead. Cover and chill.)
Preheat oven to 375 degrees. Remove plastic from lamb. Place lamb on rack in roasting pan. Sprinkle with additional dry mustard, salt, and pepper. Roast until thermometer inserted into thickest part of lamb registers 125 degrees, about 1 hour 30 minutes. Place on platter. Add sauce to pan. Bring to boil, scraping up any browned bits. Garnish lamb with parsley; carve at the table. Pass the sauce separately.
This recipe yields 6 servings.
Source:
THE FLAVORS OF BON APPETIT VOLUME 3 from the Editors of Bon Appetit (c) 1996 - Conde Nast, Pantheon Books, New York, NY - 224 pages - $25.00 - As reprinted in the Mar/Apr, 1997 issue of Cookbook Digest
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