6 lb leg of lamb½ cup Dijon mustard
2 tablespoons soy sauce
1 clove mashed garlic
1 teaspoon ground rosemary or thyme
¼ teaspoon powdered ginger
2 tablespoons olive oil
Blend mustard, soy sauce, garlic, herbs and ginger together in a bowl. Beat in the olive oil by droplets to make a mayonnaise like cream.
Paint the lamb with the mixture and set it on the rack of the roasting pan. The meat will pick up more flavor if it is coated several hours before roasting.
Roast in 350º oven, 1 to 1 ¼ hours for medium rare; 1 ¼ to 1 ½ hours for well done.
~Source: Mastering the Art of French Cooking, Julia Child
Patti’s Notes: We don’t care for leg of lamb so I used this sauce on a rack of lamb. I used about 1/3 cup of Dijon but didn’t decrease the other ingredients except the olive oil. I added about a teaspoon. I added the oil all at once instead of droplets. I made the sauce and smeared it all over a rack of lamb. Did not do this several hours prior to roasting. I used fresh thyme because that’s what I had on hand. Rack of lamb has a built in "rack" so no need to put it on a rack in your pan. I roasted it at 350º for almost an hour. We like it medium-plus. A little past medium but not well. I had a little extra sauce so I dabbed it on the plate and set the meat on top of it. M-M-De-lish!
Health-o-Meter: Along with the obvious protein, lamb is rich in niacin, zinc, selenium and vitamin B-12 as well as iron, calcium and potassium. With only one teaspoon of oil added, spread amongst 7 chops, it’s pretty much guilt free. Lamb chops are pretty small so the rice and the biscuit look ginormous in the picture above. That was only ¼ cup of rice.
Easy Meter: Mashing the clove of garlic was a difficult as this one gets. Added plus, I had all the ingredients to make the sauce without adding to my grocery list.
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