Leg of Lamb with Mustard Coating
1 leg of lamb, boned, rolled and tied
1 cup fine dry bread crumbs
2 tablespoons Dijon mustard
1 tablespoon rosemary, crushed
3 tablespoons chopped fresh parsley
1 clove garlic, crushed
Freshly ground black pepper
¼ cup olive oil
Set the meat in a rack in a roasting pan; set oven to 425º.
In a bowl, combine the bread crumbs, mustard, spices and enough oil to
make a mixture that holds together and can be patted onto the meat. Use
your fingers to coat the meat with the mixture.
Put the meat into the preheated oven and roast for 55 minutes for
medium done, or until a meat thermometer reads 140º (use 65 minutes and
160 degrees on the meat thermometer for well done).
Remove the meat from the oven and let sit for five minutes. Remove the
string from the lamb. Carve the lamb into thick slices, arranging them on
a platter. Serve with sautéed cucumbers and roast potatoes.
Leg of Lamb, Port Saint Germain-Style
(Gigot d'Agneau, Port Saint-Germain)
5 to 6 pound leg of lamb, boned, rolled and tied
1 large clove of garlic, cut into slivers
2 cups watercress sprigs or curly endive (chicory) in pieces
Serve Boiled Flageolets (white beans) with this recipe. See the vegetable
Cut small gashes in surface of lamb and insert garlic slivers. Sprinkle
lightly with salt and set on a rack in a roasting pan.
Bake, uncovered, in a 325º oven for 1½ to 2 hours or until meat
thermometer reads 145º to 150º for medium-rare (cook to 160º for medium or
175º for well done). Rub meat once or twice during cooking with a lump of
butter. Let meat stand for 15 minutes.
Transfer meat to a large rimmed platter. Spoon beans on one side of
meat; arrange watercress on other side. Slice meat and serve with
vegetables. Serve with lemon wedges. Serves 6 to 8.
2 pounds lamb shoulder, trimmed, deboned and cut into 1 inch cubes
4 tablespoons olive oil
2 large onions, chopped
1 medium green pepper, chopped
1 bunch scallions, chopped
2 medium tomatoes, chopped
4 cups water
3 cloves garlic, finely chopped
3 tablespoons curry powder
¾ teaspoon allspice
2 teaspoon paprika
salt and pepper to taste
Mix the meat, vegetables, and spices. Let marinate for½ hour.
Separate the meat from the rest of the mixture. Heat the oil in a large
skillet and brown the meat. Place the meat in a large casserole dish and
add the vegetables, and any juice. Add the water; cover and simmer for
about 2½ hours. Uncover the pot for the last½ hour.
With leftover lamb, use chicken broth instead of water, and simmer for
45 minutes, uncovered. Variation, use leftover turkey.