Roasted Leg Of Lamb Recipe

Inspired by Agustin Kitchen

Time2h

Serves4

whole grain mustard, shallot sauce

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Ingredients

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Main Ingredients

2.2 lb (1 kg) Leg of lamb

4 tbsp Whole grain mustard

2 tbsp olive oil

1 tsp Celtic sea salt

1 tsp black pepper

4 cloves Garlic cloves, minced

2 medium Shallots, diced

1 cup Red wine

1 cup Beef or chicken stock

2 tsp Fresh thyme

Method

Cooking Instructions

Prepare the Lamb

Preheat your oven to 180°C (350°F). In a small bowl, mix together the whole grain mustard, olive oil, minced garlic, salt, and black pepper. Rub this mixture all over the leg of lamb, ensuring it is well coated.

Sear the Lamb

In a large skillet over medium-high heat, sear the leg of lamb on all sides until browned, about 3-4 minutes per side. This will help lock in the juices.

Roast the Lamb

Transfer the seared leg of lamb to a roasting pan. Roast in the preheated oven for about 1 hour for medium-rare, or until a meat thermometer inserted into the thickest part reads 57°C (135°F).

Make the Shallot Sauce

While the lamb is roasting, add the diced shallots to the same skillet used for searing. Sauté over medium heat until softened, about 3-4 minutes. Pour in the red wine and stock, scraping up any brown bits from the bottom of the skillet. Simmer until reduced by half.

Serve

Once the lamb is done, let it rest for 10 minutes before slicing. Serve with the shallot sauce drizzled over the top.