The Prince of Egypt: Roast Leg of Lamb in Mustard Marinade

Roast Leg of Lamb

Introduction

Leg of Lamb is a great family dish. Cooked simply with Rosemary it is flavorful, and serves a crowd. My dad specialized in this version, marinated in a mustard sauce.

Ingredients

  • 3 - 5 lb. Leg of Lamb, bone in.
  • 1/2 C Dijon Mustard
  • 2 T Soy Sauce
  • 1/4 t Ground Ginger
  • 1/2 t Ground Rosemary
  • 2 cloves Garlic
  • 2 T Olive Oil
  • Salt and Pepper to taste

Special Equipment:

  • Meat thermometer

Directions

Add 1 C Dijon. Add 1/2 C Dijon to a mixing bowl..
Add 1 C Dijon. Add 2 T of Soy Sauce and mix.
Add 1 C Dijon. Add 1/2 t ground Ginger. Mix.
Add 1 C Dijon. Add 1/2 t Ground Rosemary.
Add 1 C Dijon. Add 2 crushed cloves of Garlic.
Add 1 C Dijon. Add 2 T Olive Oil.
Add 1 C Dijon. Stir.
Add 1 C Dijon. Add 2 crushed cloves of Garlic.
Before we coat the meat, we want to remove the "silver skin".Before we coat the meat, we want to remove the "silver skin". This skin will be tough if cooked. We don't have to peel the entire lamb, just the obvious silver skin.
Make a small incission into the meat, under the silver skin. Make a small incision into the meat, under the silver skin.
Peel off the silver skin. Peel off the silver skin.
It takes a while....Be careful of your fingers.It takes a while....Be careful of your fingers.
Now coat the entire leg of lamb with the mustard.Now coat the entire leg of lamb with the mustard. Get both sides. Cover with plastic wrap and refrigerate. If you can give the meat a couple of hours to soak in the marinade, great. However, I've made this successfully passing directly to the next step.
Preheat the oven to ____ degrees F.Preheat the oven to 350 degrees F. Put the lamb in the oven. While I can give you estimates of how long the lamb will take to cook - about 20-30 minutes a pound - actual cooking times vary widely. Don't even try this dish if you don't have a meat thermometer.
40 minutes before the lamb is done, add the fingerling potatoes.40 minutes before the lamb is expected to be done, add the fingerling potatoes. Here I used a mix of baby yams and yellow potatoes.
40 minutes before the lamb is done, add the fingerling potatoes.We're going to take the lamb out of the oven when it reaches the following temperatures: 130 for medium rare (my preference), 150 for medium, 160 for well done. Set it aside to "rest" for 15 minutes. During this time the internal temperature of the lamb will raise by about five degrees to its "true" final temperature. This "rest" is very important, as it ensures that the juices will be retained by the roast.
When cooked, put the lamb on a heated platter and let it stand for 10 minutes.Slice the lamb and arange on a warmed platter and serve.

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