Mustard Lamb Roast (Print Version)
# Ingredients:
→ Lamb and Marinade
01 -
1 leg of lamb, boneless (about 5 pounds)
02 -
2 tablespoons soy sauce
03 -
½ cup mustard, dijon-style
04 -
1 teaspoon dried rosemary
05 -
1 teaspoon dried thyme
06 -
3 garlic cloves, minced finely
07 -
¼ teaspoon powdered ginger
08 -
2 tablespoons olive oil
→ Roasting Aromatics
09 -
Half a small onion, roughly chopped
10 -
A few sprigs of thyme and rosemary, fresh
11 -
½ lemon, sliced into rounds
12 -
2-4 cups chicken stock
→ Gravy
13 -
2 tablespoons flour for all-purpose use
14 -
½ cup wine, white
15 -
Salt and pepper for seasoning
16 -
2-4 tablespoons water, as needed
# Instructions:
01 -
Combine mustard, soy sauce, garlic, rosemary, thyme, and ginger in a bowl. Slowly blend in olive oil until thick and creamy, like mayo. Smother the lamb entirely with the mix. Set the lamb (fat side on top) on a rack inside a roasting pan and leave it at room temp for 2 hours.
02 -
Heat oven to 425°F. Lay the onion chunks, lemon slices, and some fresh herbs beneath the rack in the roasting pan.
03 -
Put the lamb in the oven at 425°F to roast for around 30 minutes.
04 -
Turn oven down to 350°F. Keep roasting until the lamb hits your preferred temperature: 135°F for medium-rare or 145°F for medium. Total cook time will run another 90 minutes or so. Pour 2 cups of stock into the pan after the first hour and repeat after another 30 minutes if needed.
05 -
Take the lamb out when it’s about 5°F below your goal. Move it onto a board, cover loosely with foil, and leave it alone for 20-30 minutes.
06 -
Drain and skim fat off the pan drippings into a measuring cup. Add chicken stock to reach 2 cups if necessary. Stir together water and flour for a smooth paste. Put the roasting pan over high heat, scrape with wine to loosen browned bits, then boil until it’s reduced by half. Pour in the saved juices and whisk well. Slowly add the paste while whisking nonstop. Let it cook until thick, 5-10 minutes. Add salt and pepper at the end.
07 -
Cut away any netting or string from the lamb. Slice it into servings and pair with the gravy.
# Notes:
01 -
Leaving the lamb coated in the marinade at room temp boosts its flavor.
02 -
Stop cooking the lamb 5°F before your preferred temp—it’ll finish rising while resting.
03 -
Letting the meat rest ensures it stays juicy and tender.