Jane Alexander's Marinated Roast Leg of Lamb
1 small jar Dijon mustard
3/4 tsp. soy sauce
1/8 clove garlic, crushed
1/8 tsp. thyme
1/4 cup vermouth
1/4 cup bouillon (canned beef broth or bouillon cube)
Freshly ground black pepper to taste
3 tbsps. olive oil
Small leg of lamb, boned, rolled, weighing about 5 lbs.
1. To prepare marinade, mix together mustard, soy sauce, garlic, thyme, vermouth and bouillon; mix well. Add pepper to taste, gradually add olive oil a few drops at a time.
2. Place lamb in shallow bowl. Pour marinade over roast, turning roast once. Cover and let stand 2-3 hours in refrigerator. (Let stand longer if stronger flavor is desired. Turn several times.)
3. Place roast on rack in shallow roasting pan. Roast uncovered in preheated 300 degrees F. oven about 3 hours (or until meat thermometer registers 170 degrees for rare). Remove roast to warm platter and allow it to firm up 10 minutes before carving. Make sauce from pan drippings. Cook down to thicken. Taste to correct seasonings. Pour over lamb. Serve with broccoli and lemon butter or green beans almondine. Serves eight.
Thoughts: This is adaptation of an old French recipe. If desired, use less mustard, bot do not make substitutes. "Sometimes I throw in some other herbs (rosemary, bay leaf or tarragon), but the mustard and garlic are so strong flavored," Jane said.