Mustard Rubbed Lamb with Rosemary
|2 pounds||lamb leg, trimmed of any excess fat or silver skin|
|2 T.||Dijon mustard|
|1 t.||soy sauce|
|1 1/2 t. fresh chopped rosemary|
In a small bowl combine the Dijon, soy, rosemary, honey, salt and pepper and stir to combine. Thickly brush marinade on all sides of lamb leg and refrigerate overnight to marinate.
Preheat oven to 400 degrees.
Bring lamb to room temperature and place on a rack set in a roasting pan. Place in preheated oven and roast for approximately 15 minutes to caramelize the outside. Reduce oven temperature to 350 degrees and continue roasting, 15 minutes. Flip lamb over and roast another 15-20 minutes, until the center reaches 135 degrees.
Transfer the lamb to a plate and cover lightly with foil to rest at least 10 minutes before slicing. Serve lamb warm with mint jelly.
Use leftovers to make a delicious sandwich: Place lamb slices on your favorite bread with gruyere cheese, oven dried tomatoes and spinach. Place on your panini maker or in a hot skillet and melt cheese.
Recipe provided by Chef Shellie Kark, Kitchencue
Copyright 2010 Kol Ha'kavod, LLC.
The information here is not to be used or reprinted without permission