In honor of Julia Child’s
This recipe was so delicious I just had to post it.
3 pound leg of lamb
1 large carrot, roughly chopped
1 large onion, roughly chopped
4-6 garlic cloves unpeeled
Salt and pepper to taste
Lamb stock (preferred) or beef stock, lamb stock can be purchased at Whole Foods
Parsley for garnish
For the rub:
1/2 cup Dijon mustard
2 tablespoon soy sauce
1 clove mashed garlic
1 teaspoon fresh rosemary chopped
1/4 teaspoon ground ginger
2 tablespoons olive oil
Pre-heat oven to 350 degrees.
Blend all ingredients together for the rub except the olive oil. Once all ingredients are blended beat in the olive oil slowly until a mayonnaise-like cream is formed. Pain the lamb with the mixture and set on a roasting pan. Let marinate 2+ hours so the lamb will pick up more flavor
Add onions and carrots to the bottom of the roasting pan and roast about 1.5 hours or until desired temperature of meat. DO NOT ADD GARLIC TO ROASTING PAN UNTIL LAST HALF HOUR OF COOKING.
Medium is about 1.5 hours to a temperature of 145-150 degrees. Rare is about 1 hour to 1 1/4 hours with a temperature of 125 to 130 degrees
Once lamb is cooked, remove from roasting pan and add to platter and season with salt and pepper to taste. Do not carve for about 20-30 minutes to let the juices remain in the tissue of the lamb until carved. Garnish with parsley
In the meantime, keep roasting pan on top of stove under medium-low heat and add 1 cup lamb stock. Mash vegetables into stock and let it come to a boil so the stock begins to reduce. Once reduced and beginning to thicken stop and taste for seasoning. Add salt and pepper as necessary.
Enjoy! This is seriously the best lamb I have ever had.