Honey Mustard Roasted Lamb
Honey Mustard Roasted Lamb
Meat and Poultry
Ingredients
- 1 5-7lb leg of lamb, partially de-boned
- 1/4 cup Iron Fish Honey vinegar
- 1/4 cup Fustini's Herbs of Naples balsamic
- 2 tablespoons Fustini's Medium SELECT olive oil
- 1 bulb of garlic, peeled and cloves removed
- 3 shallots, peeled and quartered
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1/2 tablespoon salt
- 2 teaspoons cracked black pepper
- 1 1/2 cups beef broth
- spring onions, or rosemary for garnish (optional)
Directions
- Preheat oven to 350°,F. Remove the lamb from the refrigerator and set it aside to rest at room temperature for 1 hour before roasting. Combine vinegar, balsamic, olive oil, garlic, shallots, mustard, honey, salt, and pepper in the bowl of a food processor. Blend the mixture until smooth, forming a wet paste.
- Line a roasting pan with a wire rack and pour the broth in the bottom of the pan. Coat the entire lamb with the paste and place it on the wire rack. Place the pan in the oven and roast for 1 1/2-2 hours, or until the internal temperature of the lamb reaches 135°,F (or until the desired temperature is reached). Remove the lamb and set it aside to rest for 15 minutes before slicing and serving.
- While the lamb rests, whisk the broth mixture, whisking up any delicious browned bits that may have accumulated on the bottom of the pan. Remove the broth from the pan and serve alongside the lamb as an au jus. Garnish lamb with fresh herbs before serving.
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