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Roast Leg of Lamb

Source of Recipe

chum recipes 101499 Bon Appetit April 1995


Recipe Link: www.lotsarecipes.com

List of Ingredients

6 lb To 6-1/2 lb leg of lamb
Large bone removed, shank
Bone left intact
5 lg Garlic cloves; pressed
2 tb Dry mustard
1 tb Dijon mustard
1 ts Salt
1 ts Ground pepper
750 ml Bottle Cabernet Sauvignon
Or other dry red wine
3 c Unsalted beef stock or
Canned unsalted broth
14 1/2 oz Can low-salt chicken broth
3 lg Shallots; finely chopped
Additional dry mustard
Fresh parsley sprigs


Recipe

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 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 F, 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 sauce separately.

Ask the butcher to remove the large bone from the leg of lamb,
leaving the shank bone intact. Begin preparing a day ahead. Team it
with some Cabernet Sauvignon. When your guest have finished the
lamb, serve a mixed green salad. For dessert, offer purchased pear
sorbed and biscotti and espresso.