*  Exported from  MasterCook  *
 
                HERBED ROAST LEG OF LAMB WITH ROAST ONIONS &
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3   c            Mustard, Dijon
    1       lg           Garlic clove -- chopped
    1       tb           Rosemary, fresh, finely
                         -chopped
    1       tb           Thyme, fresh -- finely
                         -chopped
    1 1/2   tb           Soy sauce
      1/4   c            Wine, dry white
    4       tb           Olive oil
    8       lb           Lamb, leg of
    2       lb           Onion, small white
    2       lg           Carrot
    2 1/2   lb           Potato
                         -----GRAVY-----
    1       c            Wine, dry red
    2       c            Broth, beef
    2       tb           Butter, unsalted
                         -softened
    3       tb           Flour, all purpose
 
     *use small red or white potatoes.
   
   My note: I also insert slices of garlic (medium
   cloves, quartered) into slits made in the roast at
   about 3 inch intervals with a sharp knife. This adds a
   wonderful subtle flavor to the meat.
   
   Mince the garlic clove and mash to a paste with 1/4
   tsp salt. Blanch onions in boiling water 2 minutes,
   drain, and peel. Cut carrots into 1/2 pieces. Cook
   potatoes in boiling salted water for 10 minutes,
   drain, and halve.
   
   In a small bowl whisk together the mustard, the garlic
   paste, the chopped rosemary, the chopped thyme, the
   soy sauce, the white wine, and salt & pepper to taste,
   add 2 Tbsp of the oil in a stream, whisking, and whisk
   the mixture until it is combined well. Brush the lamb
   generously on all sides with some of the mustard
   mixture, and let it marinate in a lightly oiled
   roasting pan, covered and chilled, for at least 6
   hours or overnight.
   
   Let the lamb come to room temperature and brush it
   with the reserved mustard mixture. In a bowl toss the
   onions with 1 Tbsp of the remaining oil, add the
   onions and carrots to the pan, and roast them with the
   lamb in the middle of a preheated 450 degree F. oven
   for 15 minutes. In the bowl toss the potatoes with the
   remaining 1 Tbsp oil and add them to the pan. Reduce
   the heat to 350 degrees F. and roast the lamb and
   vegetables, stirring the vegetables occasionally, for
   1 hour and 15 minutes, or until a meat thermometer
   registers 140 degrees F. for medium-rare meat.
   Transfer the lamb to a large platter and let it stand
   for 20 minutes. Transfer the onions and the potatoes
   with a slotted spoon to a serving dish, leaving the
   carrots in the pan, and keep them warm, covered.
   
   Make the gravy: Pour off the fat from the pan, add the
   wine, and deglaze the pan over moderately high heat,
   scraping up the brown bits. Boil the mixture until it
   is reduced by half and strain it through a sieve into
   a saucepan, pressing hard on the carrots.
   
   *** My note: I stopped at this point, adding juices
   from the lamb platter, and used the resulting sauce
   for the meat--it was delicious!
   
   Add the broth and bring the mixture to a boil. In a
   small bowl knead together the butter and the flour
   until the mixture is combined well and add the mixture
   to the gravy a little at a time, whisking. Add any
   juices that have accumulated on the platter and salt
   and pepper to taste and simmer the gravy, whisking
   occasionally, for 3 minutes, or until it is thickened.
   
   Spoon some of the potatoes and onions around the lamb,
   and garnish the lamb with fresh thyme and rosemary
   sprigs. Serve the lamb, carved, with the gravy.
   
                                      Source: Bon Appetit
   On 27 JUN 95 230306 ~0600
  
 
 
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