Wednesday, September 28, 2016

John Houseman's Herbed Leg of Lamb

John Houseman's Herbed Leg of Lamb

Leg of lamb, weighing about 6 lbs.
1/2 cup Dijon mustard
2 tbsps. soy sauce
1/2 tsp. ground rosemary (or tarragon)
Pinch of ground ginger
1/4 tsp. freshly ground pepper

Place leg of lamb on rack in roasting pan. (Lamb should be room temperature before applying the glaze.) Blend together mustard, soy sauce, rosemary (or tarragon), ginger and pepper to form a smooth paste. Paint the glaze over the entire surface of the lamb. Let the meat sit several hours before roasting. Roast in preheated 350 degrees F. oven for about 1 3/4 hours (medium well done). Remove to platter and let lamb firm about 10 minutes before carving. It's excellent when garnished with vegetables: little carrots, peas, cauliflower and small potatoes. Serves 6.

Thoughts: If desired, garlic slivers may be inserted into the roast before applying the glaze (or 1 small clove mashed into the glaze). The lamb comes out with a beautiful golden color. A small amount of olive oil mixed with the glaze makes the roast take on an even deeper color. The results are delicious!

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