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Mustard and Rosemary Roast Lamb with Roasted Potatoes

Mustard and Rosemary Roast Lamb with Roasted Potatoes

Boneless lamb roast spread with a garlic-herb paste, then coated with green peppercorn mustard and roasted on rosemary branches. The crusty, juicy result makes a sublime centerpiece for an Easter dinner or any special occasion. Baby potatoes are roasted with the lamb, a perfect accompaniment for the savory lamb gravy.

— Serves 6

*Items marked in green are available from The Gourmet Corner.

Ingredients

  • 4 Tbs minced fresh thyme
  • 1 1/2 tsp ground bay leaves*
  • 4 cloves garlic, minced
  • 1 (4-5 pound) rolled boneless leg of lamb
  • Sea salt and freshly-ground black pepper
  • 1/3 cup Fallot Dijon Mustard with Green Peppercorns (Poivre Vert)
  • 7-9 rosemary sprigs
  • 1 1/2 lbs small Yukon Gold or Red Bliss potatoes, scrubbed
  • 1.5-oz tub More Than Gourmet Classic Beef Demi-Glace
  • 1 cup water
  • 1 cup dry white wine
  • 2 cloves garlic

*Note: use a clean coffee grinder to reduce the dry bay leaves to a powder.

Preparation

Combine the bay leaf powder, thyme, and garlic, stirring well. Unroll the roast; trim off the fat. Spread the inner surface of the roast with half of the garlic-herb mixture. Re-roll the roast; secure at 1-inch intervals with cooking twine.

Cut 1/2-inch-deep slits in the surface of the roast; stuff the remaining garlic-herb mixture into slits. Sprinkle with sea salt and pepper. Brush or spread the mustard over the roast, coating it thickly. Cover and chill for a minimum of 12 hours.

Preheat oven to 425°F. Place roasting rack in roasting pan.

Arrange 3 rosemary sprigs un the bottom of the roasting rack. Set the lamb on top of the rosemary, seam side down. Arrange 3 additional rosemary sprigs across top of roast (save the rest of the rosemary for seasoning the potatoes).

Scrub the potatoes and cut them in half. Toss together with 2 Tbs olive oil until well coated. Arrange potatoes in a shallow-sided baking dish and sprinkle with sea salt.

Bake potatoes and lamb at 425°F for 10 minutes, then turn oven down to 325°F and roast for 20 minutes per pound or until a thermometer registers 135°F (medium-rare) or desired degree of doneness. After about an hour, test the potatoes for doneness with a sharp knife — they may finish cooking before the lamb, especially if the roast is large and the potatoes small. If they do, remove them from the oven and cover to keep warm. When roast is done, transfer to a platter or cutting board, remove and discard the rosemary, and let stand 15 minutes before slicing. If the potatoes finished before the lamb, you may want to put them back in the oven to warm while the lamb rests.

To prepare gravy, combine water, wine and demi-glace in roasting pan, stirring until smooth. Bring to a boil over medium-low heat, scraping pan to loosen browned bits. Cook 3 minutes, then transfer to serving dish.

Finely mince 1 Tbs rosemary leaves. Squeeze the garlic cloves through a garlic press. Combine rosemary, garlic, and 1/2 tsp freshly-ground black pepper in a heatproof bowl large enough to hold the potatoes. Add the potatoes and mix well to distribute the seasonings.

Remove twine from roast and slice; serve with gravy and potatoes.

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