Ready in 1 hour
Try this Roast Leg of Lamb with Mustard And Red Wine Sauce recipe, or contribute your own. "Chicken" and "April" are two of the tags cooks chose for Roast Leg of Lamb with Mustard And Red Wine Sauce.
6 people want to try | 5 have favorited
Top-ranked recipe named "Roast Leg of Lamb with Mustard And Red Wine Sauce"
Trim all fat and connective tissue from lamb. Stir garlic, mustard seeds, 1 tablespoon dry mustard, Dijon mustard, salt and pepper in bowl to form paste. Spread half of paste over 1 side of lamb. Place piece of plastic wrap large enough to cover lamb in baking dish. Place lamb atop plastic wrap, paste side down. Spread remaining paste over second side of lamb. Gather plastic around lamb, covering completely. Chill overnight. Combine wine, beef stock, chicken broth and shallots in large saucepan. Boil until liquid is reduced to generous 1 cup, about 45 minutes. (Sauce can be made 1 day ahead. Cover and chill.) Preheat oven to 375F. Remove plastic from lamb. Place lamb on rack in roasting pan. Sprinkle with additional dry mustard, salt and pepper. Roast until thermometer inserted into thickest part of lamb registers 125F., about 1 hour 30 minutes. Place on platter. Add sauce to pan. Bring to boil, scraping up any browned bits. Garnish lamb with parsley; carve at the table. Pass sauce separately. Serves 6. Bon Appetit April 1995 Per serving: 183 Calories (kcal); 10g Total Fat; (37% calories from fat); 22g Protein; 16g Carbohydrate; 20mg Cholesterol; 2391mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
BigOven makes mealtime easy!
You may also enjoy:
rabritton 3 years agoExcellent recipe. I made some minor changes. After thawing the lamb and cutting off the excess fat I inserted garlic slices throughout the lamb prior to coating with the mustard marinade. The next day I cooked the lamb at 410F for 20 minutes and then reduced the temp to 300F and cooked until internal temp was 120-125. Took about 3 hours. I let the lamb sit covered for approximately 45 minutes prior to carving. We made the red wine reduction sauce with all chicken broth rather than beef broth - we added dry lamb bouilllon for flavor. I was skeptical about the sauce but it was amazing and I'm glad we make it. Overall the recipe was easy to make and I will make it again!