Roast Leg of Lamb with Mustard and Red Wine Sauce

By ezunich

Ingredients

• 1 (6 lb) leg of lamb, large bone removed - shank bone left intact.
• 5 garlic cloves, pressed
• 2 tbs mustard seeds
• 1 tbs dry mustard
• 1 tbs dijon mustard
• salt
• pepper
• 1 (750 ml bottle) merlot
• 3 cups beef sock
• 2 cups chicken stock
• 3 shallots, finely chopped
• additional dry mustard
• fresh parsley sprigs

Details

Servings 6

Preparation

Step 1

Trim all fat from lamb. Stir garlic, mustard seeds, dry mustard, Dijon mustard, salt and pepper in a bowl to form a paste. Spread 1/2 of the paste over 1 side of the lamb. Places a piece of plastic wrap, large enough to cover lamb in baking dish. Place lamb on top of plastic wrap, paste side down. Spread remaining paste over second side of lamb. Gather plastic around lamb, covering completely. Chill overnight. Combine wine, beef stock, chicken stock and shallots in large saucepan. Boil until liquid is reduced to 1 1 /2 cups - about 45 minutes. Preheat oven to 375°. Remove plastic from lamb. Place lamb on rack in roasting pan. Sprinkle with additional dry mustard, salt and pepper. Roast until thermometer inserted into thickest part of lamb registers 170° - about 3 hours. Place on platter. Add sauce to pan. Bring to boil, scraping up any browned bits. Garnish with parsley.

Bake 15 minutes per pound