- 24 mins
- 42 mins
Ingredients
- 2/3 cup Dijon-style mustard
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 1/2 teaspoons each dried sage and oregano
- 1 teaspoon finely chopped gingerroot
- 2 tablespoons plus 1/2 teaspoon olive oil, divided
- 1 boneless leg of lamb (about 2 pounds), trimmed
- 9 medium potatoes
- 3 tablespoons coarsely chopped fresh rosemary
- 1 1/4 teaspoons salt
- 1/4 teaspoon black pepper
Preparation
Step 1
1Combine mustard, soy sauce, garlic, sage, oregano and gingerroot in a blender. Process on high until blended. Add 11/2 tablespoons olive oil in a fine stream, processing continually until smooth.
.2Rub half the mustard mixture over the surface of the lamb. Roll from one long side to enclose mixture; tie with kitchen twine to secure. Rub the remaining mixture over surface. Chill, covered, for 8 to 10 hours.
.3Preheat the oven to 400ºF.
.4Scrub the potatoes and cut in half lengthwise. Arrange, cut sides up, in a shallow roasting pan. Drizzle with remaining olive oil. Sprinkle with rosemary, salt and black pepper. Add the lamb.
.5Bake until lamb is done to taste, about 45 minutes for medium-rare. Let stand for 5 minutes. Cut into slices. Arrange lamb slices and potatoes on a serving platter. Serve immediately with pan drippings, if desired.