Recipe - Roast Leg Of Lamb With Mustard And Red Wine Sauce

1 Leg of lamb; large bone
removed,
; shank bone
; leftintact (6to 6
; 1/4pound)
5 lg Garlic cloves; pressed
2 tablespoon Mustard seeds
1 tablespoon Dry mustard
1 tablespoon Dijon mustard
1 teaspoon Salt
1 teaspoon Ground pepper
1 Cabernet Sauvignon or other
dry red wine; (750ml)
3 cup Unsalted beef stock or
canned unsalted
; broth
1 cn Lowsalt chicken broth; (14
1/2ounce)
3 lg Shallots; finely chopped
Additional dry mustard
Fresh parsley sprigs

Trim all fat and connective tissue from lamb. Stir garlic, mustard seeds, 1
tablespoon dry mustard, Dijon mustard, salt and pepper in bowl to form
paste. Spread half of paste over 1 side of lamb. Place piece of plastic
wrap large enough to cover lamb in baking dish. Place lamb atop 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 broth and shallots in large saucepan.
Boil until liquid is reduced to generous 1 cup, about 45 minutes. (Sauce
can be made 1 day ahead. Cover and chill.)

Preheat oven to 375F. 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 125F.,
about 1 hour 30 minutes. Place on platter. Add sauce to pan. Bring to boil,
scraping up any browned bits. Garnish lamb with parsley; carve at the
table. Pass sauce separately.

Serves 6.

Bon Appetit April 1995

Converted by MC_Buster.

Per serving: 183 Calories (kcal); 10g Total Fat; (37% calories from fat);
22g Protein; 16g Carbohydrate; 20mg Cholesterol; 2391mg Sodium Food
Exchanges: 0 Grain(Starch); 2 One half Lean Meat; 2 Vegetable; 0 Fruit;
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.