Leg of Lamb with Mustard and Mint Sauce by Michelle Bernstein
Ingredients
- 8 pounds whole leg of lamb
- Salt to taste
- Ground black pepper to taste
- 6 ounces Dijon mustard
- 3 ounces grainy mustard
- 4 cloves garlic
- 1/4 cup extra virgin oil
- 1 dash Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon mint
- 1 red onion, thinly sliced
- 2 tablespoons all-purpose flour
- 4 cups beef broth
Minted Yogurt Sauce (to go with lamb leg)
- 2 cucumbers, peeled and chopped
- 2 garlic cloves, chopped
- 2 tablespoons fresh mint leaves, chopped
- Pinch of ground cumin
- 1 cup of plain yogurt
Directions
- Preheat the oven to 325°.
- Generously salt and pepper lamb.
- In an Oster® Blender combine the Dijon mustard, grainy mustard, garlic, olive oil, Worcestershire, balsamic vinegar and mint. Puree until well combined. Pour the mixture over the lamb, so that the lamb is well coated with the mixture.
- Place lamb layerd with slices of onion in a roasting pan.
- Roast uncovered at 325° until desired doneness. About 20 minutes per pound for a pink roast.
- Transfer the lamb from the pan to a platter.
- Use the drippings to make gravy: Add the flour to the hot roasting pan, stir well. Add the beef broth and continue stirring until well combined. Carefully pour the contents of the pan into a small saucepot.
- Place on medium-high heat. Cook for 3-4 minutes until the consistency is gravy-like.
- Season with salt and pepper.
Minted Yogurt Sauce (to go with lamb leg)
- Combine all ingredients in an Oster® Food Processor. Blend for about a minute. The consistency should be choppy, not smooth.
- Serve cool over warm sliced lamb.
