Mustard Herb Glazed Roast Leg Of Lamb Food
MUSTARD-HERB GLAZED ROAST LEG OF LAMB
Make and share this Mustard-Herb Glazed Roast Leg of Lamb recipe from Food.com.
Provided by ratherbeswimmin
Categories Lamb/Sheep
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Dry the lamb with paper towels and place on a rack in a heavy roasting pan.
- In a small bowl, combine all the glaze ingredients; mix well.
- Spoon the glaze evenly over the lamb; pour 2 cups water into the pan.
- Roast the lamb for 1/2 to 1 3/4 hours, or until an instant-read thermometer inserted in the thickest part of the lamb reads 135° for medium-rare (check periodically to make sure there is some liquid in the bottom of the pan and add more water if necessary).
- If you prefer lamb more well don, cook to 140° to 150° for medium.
- Remove the lamb and place on a carving board; let rest for at least 10 minutes.
- Place the roasting pan on top of the stove and add a bit more water; cook over medium heat, stirring to scrape up the browned bits from the bottom of the pan.
- Taste and adjust the seasonings; degrease the pan juices and pour into a gravy boat.
- Care the lamb into thin slices and serve with the juices.
ROSEMARY-MUSTARD ROAST LEG OF LAMB
Before coming to Zaar I seldom cooked lamb. Now I fix it often. This recipe was in one of those supermarket booklets. I made a couple of changes and we loved the results. The cooking time includes the time needed to allow the roast to marinade in the refrigerator.
Provided by PaulaG
Categories Lamb/Sheep
Time 8h20m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Rinse the lamb under running water, blot dry.
- With the tip of a sharp knife, make several pockets at random intervals in the meat.
- Put a sliver of garlic in each, roll the meat into a roll and tie with cooking twine.
- Mix the mustard, rosemary and black pepper together.
- Rub over the outside of the rolled meat, wrap meat in foil and place in refrigerator for 4 to 6 hours.
- Preheat oven to 400 degrees, place the roast on meat rack in shallow roasting pan and insert meat thermometer into thickest part of roast.
- Add approximately 1 cup of warm water to bottom of roasting pan, the roast should rest on rack above the water.
- Place roast in preheated oven and cook for 15 minutes.
- Lower the temperature to 325 degrees and continue roasting for 20 minutes per pound for medium or until meat thermometer registers 145 degrees. If you like your lamb well done, you will need to adjust the cooking time to suit your taste.
- Remove the roast from the oven and cover with foil allowing to rest for 10 to 15 minutes before carving.
- While meat is resting, warm about 1/2 cup of mint jelly.
- Slice into 10 equal portions and serve with warmed jelly.
Nutrition Facts : Calories 369.4, Fat 24.7, SaturatedFat 10.6, Cholesterol 121.6, Sodium 154.7, Carbohydrate 0.6, Fiber 0.3, Sugar 0.1, Protein 34
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- Mix mustard, soy sauce, garlic, rosemary, thyme and ginger together in a bowl. In a steady, slow stream, whisk in olive oil until well-combined and emulsified, like a mayonnaise-like cream.
- Paint the lamb all over with the mustard mixture and set it on rack, fat side up, in roasting pan. Let sit at room temperature for 2 hours before roasting.
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- Meanwhile, make the gravy. Strain and de-fat pan juices and drippings into large measuring cup and set aside. If necessary, add more chicken stock to make at least 2 cups. Make a slurry by mixing flour and water until a thick liquid, but not a paste. Place roasting pan on stove and turn 1 to 2 burners on high. Pour wine into pan and deglaze, scraping up any browned bits, and reduce by half. Pour reserved pan juices into pan and whisk to combine. Slowly pour slurry into pan while whisking constantly until pan sauce starts to thicken; cook at a steady simmer until thickened and flour taste is cooked off, about 5 to 10 minutes. Taste for salt and pepper.
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- Preheat the oven to 500° for 30 minutes. Let the leg of lamb stand at room temperature while the oven heats. In a mini food processor, pulse the rosemary, thyme and garlic until minced. Add the mustard, olive oil and honey and pulse to blend. Season the herb mustard with salt and pepper.
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- Set the lamb on a wire rack in a roasting pan. Add 1 cup of water to the pan. Turn down the oven to 375° and roast the lamb for about 1 1/2 hours, until an instant-read thermometer inserted in the center of the meat registers 130°; it should register 150° near the bone. Let the lamb rest for 15 minutes, then remove the string, slice and serve.
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