Leg of Lamb with Mustard – Gigot à la Moutarde
fhphoto

Leg of Lamb with Mustard – Gigot à la Moutarde

Print Recipe
LEG OF LAMB WITH HERBS AND MUSTARD - GIGOT D’AGNEAU AUX AROMATES ET A LA MOUTARDE
NOTE: that letting the lamb sit at room temperature with the garlic and herbs slowly adding their flavor to the meat is essential to this dish. All meat should be at room temperature before being cooked so that it cooks evenly.
LEG OF LAMB WITH HERBS AND MUSTARD - GIGOT D’AGNEAU AUX AROMATES ET A LA MOUTARDE
Course Main Dish
Cuisine French
Keyword mustard
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 2 hours
Servings
servings
Ingredients
  • One 3-1/2 pound; 1.750kg leg of lamb
  • 1 large clove garlic green germ removed if necssary
  • 2 tablespoons fresh thyme leaves
  • 1 fresh bay leaf from the Laurus nobilis or one dried, imported bay leaf
  • Fine sea salt and freshly ground black pepper
  • 1/3 cup;80ml Dijon-style mustard
  • 6 fresh rosemary sprigs – optional
Course Main Dish
Cuisine French
Keyword mustard
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 2 hours
Servings
servings
Ingredients
  • One 3-1/2 pound; 1.750kg leg of lamb
  • 1 large clove garlic green germ removed if necssary
  • 2 tablespoons fresh thyme leaves
  • 1 fresh bay leaf from the Laurus nobilis or one dried, imported bay leaf
  • Fine sea salt and freshly ground black pepper
  • 1/3 cup;80ml Dijon-style mustard
  • 6 fresh rosemary sprigs – optional
LEG OF LAMB WITH HERBS AND MUSTARD - GIGOT D’AGNEAU AUX AROMATES ET A LA MOUTARDE
Instructions
  1. At least 2 hours before you plan to roast the leg of lamb, mince the garlic, thyme and bay leaf together. Make 10 slits in the lamb that are about ½-inch (1.5cm) deep and ½-inch (1.5cm) wide, and evenly divide the minced herbs among the slits, pushing them right down into the meat. Lightly season the lamb with salt and pepper, then slather it all over with the mustard. Cover and macerate at room temperature for two hours, or refrigerate for up to 12 hours.
  2. Preheat the oven to 425 F (220 C).
  3. Remove the lamb from the refrigerator at least 1 hour before you plan to roast it, so that the meat can come to room temperature.
  4. Lay 3 of the rosemary sprigs in a roasting pan large enough to accommodate the leg of lamb Set the lamb in the pan, and lay the remaining rosemary sprigs over the leg of lamb, and roast it in the center of the oven until the meat is golden on the outside, and the interior temperature registers about 137 F; about 58 C, for 45 to 50 minutes (this gives a leg of lamb that offers something for everyone, from rosy to rare). Remove the lamb from the oven and transfer it to a cutting board. Let it sit for at least 20 minutes and up to 40 minutes before carving it. Reserve the roasting pan.
  5. Just before carving the leg of lamb, remove and discard the rosemary sprigs from it, and from the pan it roasted in. Place the pan it roasted in over low heat, add 1 cup (250ml) of water, and heat the water to boiling point, stirring and scraping up the caramelized juice from the bottom of the pan, and cook until the liquid is reduced by about one-third. Taste for seasoning - if the juices don’t have quite enough flavor, continue reducing until their flavor concentrates to your taste, then rectify the seasoning. Strain the sauce and either pour over the leg of lamb once it is carved, or serve it alongside.
Share this Recipe

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.