Roast Lamb with Seedy Dijon Crust
Posted in /Cooking/Entrees/Lamb on Sunday, December 17, 2017
This lamb roast is full of rich flavor, and so much better than a beef roast.
Ingredients
1 boned but untied leg of Alberta lamb approx. 2 lbs.
1 1/2 tsp crack black pepper
1 Tbsp. fresh rosemary (or 1 1/2 tsp. dried rosemary)
2 Tbsp dry mint leaves or 1/2 cup fresh
5 garlic cloves crushed
1/4 cup white wine
2 Tbsp soy sauce
1/4 cup dry red wine
2-3 Tbsp. Seedy dijon mustard
Directions
1. Combine 1 Tbsp. of the crushed peppercorns with the rosemary, mint, garlic, vinegar, soy sauce and red wine in a shallow bowl or ziplock bag.
2. Marinade the lamb in the mixture for 8-24 hours, turning occasionally. Remove roast from the marinade. Roll and tie the roast.
3. Preheat oven to 350F. Spread the mustard over the meat. Set the roast in a shallow roasting pan with diced root veggies and pour marinade around but not over the roast.
Bake
- Rare: 51C/125F (about 15 minutes per pound)
- Medium-Rare: 54C/130F to 57C/135F (about 20 minutes per pound)
- Medium: 57C/135F to 60C/140F (about 25 minutes per pound)
- Well-Done: 68C/155F to 73C/165F (about 30 minutes per pound)
Let roast stand for 5-10 minutes before carving. Serve juice in a gravy boat.
Inspired by: Alberta Lamb Producers
Writeback