HERBED ROAST LEG OF LAMB WITH ROASTED ONIONS AND POTATOES
Steps:
- In a small bowl whisk together the mustard, the garlic paste, the chopped rosemary, the chopped thyme, the soy sauce, the wine, and salt and pepper to taste, add 2 tablespoons 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, reserving the remaining 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 tablespoon of the remaining oil, add the onions and the carrots to the pan, and roast them with the lamb in the middle of a preheated 450°F. oven for 15 minutes. In the bowl toss the potatoes with the remaining 1 tablespoon oil and add them to the pan. Reduce the heat to 350°F. and roast the lamb and vegetables, stirring the vegetables occasionally, for 1 hour and 15 minutes, or until a meat thermometer registers 140°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.
- Remove the string from the lamb, spoon some of the potatoes and onions around the lamb, and garnish the lamb with the thyme and rosemary sprigs. Serve the lamb, carved, with the gravy.
- 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. 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.
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Desiree Davis
[email protected]Overall, this recipe is a good option for experienced cooks who are looking for a challenge.
Dewayne Henry
[email protected]This recipe is best suited for experienced cooks who are comfortable working with lamb.
Samuel Harmse
[email protected]I'm a beginner cook and this recipe was too challenging for me. I ended up overcooking the lamb and the roasted vegetables.
Shifon Saha
[email protected]This recipe is definitely not for beginners. It's complex and requires a lot of skill.
Zohaib Abbasi
[email protected]I would not recommend this recipe. It was a waste of time and ingredients.
Ruth Gichuru
[email protected]I'm not sure what went wrong, but this recipe didn't turn out well for me. The lamb was dry and the roasted vegetables were undercooked.
Miru tiru
[email protected]This recipe was a disaster. The lamb was tough and the roasted vegetables were burnt.
Sherief Wasfy
[email protected]The lamb was overcooked and the roasted vegetables were mushy.
Zhua88devilla
[email protected]I found the recipe to be a bit bland. I added some extra herbs and spices to give it more flavor.
Zahra Khoshroo
[email protected]The lamb was a bit dry, but the roasted vegetables were delicious.
Samantha Reyes
[email protected]This recipe is a winner! The lamb was succulent and flavorful, and the roasted vegetables were perfectly roasted.
Yaya Flores
[email protected]I'm not a big fan of lamb, but this recipe changed my mind. The lamb was cooked beautifully and the roasted vegetables were delicious.
Aishe Aishe
[email protected]5 stars! This recipe is a keeper. The lamb was fall-off-the-bone tender and the roasted vegetables were perfectly caramelized.
Anthony Kyriazis
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The lamb is succulent and the roasted vegetables are a perfect accompaniment.
Javier Ochoa
[email protected]Easy to follow recipe with great results. The lamb was cooked to perfection and the roasted vegetables were delicious. Will definitely make this again.
Mohammed shahin Dawan
[email protected]Followed the recipe exactly and it turned out great! The lamb was tender and juicy, and the roasted vegetables were flavorful. Highly recommend!
Divi Divya
[email protected]This recipe was a hit at my last dinner party! The lamb was perfectly cooked and the roasted onions and potatoes were a delicious complement. I will definitely be making this again.