Mustard Lamb Roast (Print Version)

# Ingredients:

→ Marinated Lamb

01 - 1 leg of lamb, boneless (around 5 lbs)
02 - 1 teaspoon ground ginger
03 - 1 teaspoon dried rosemary
04 - ½ cup mustard (Dijon)
05 - 2 tablespoons olive oil
06 - 3 garlic cloves, minced finely
07 - 1 teaspoon dried thyme
08 - 2 tablespoons soy sauce

→ Flavor Boosters for Roasting

09 - 1/2 lemon, cut into slices
10 - 2 to 4 cups chicken stock
11 - A few fresh sprigs of thyme and rosemary
12 - 1/2 small onion, coarsely chopped

→ Sauce

13 - 2-4 tablespoons of water
14 - Salt and black pepper, to taste
15 - ½ cup white wine
16 - 2 tablespoons regular flour

# Instructions:

01 - Combine Dijon mustard, garlic, soy sauce, ginger, and dry herbs in a bowl. Slowly stir in olive oil until it's creamy and smooth like mayo. Cover the lamb well with this. Set the lamb on a rack (fatty side facing up) inside a roasting tray. Leave it out at room temperature for 2 hours.
02 - Switch on your oven and set it to 425°F. Arrange chopped onion, lemon rounds, and some sprigs of fresh herbs beneath the rack in your roasting pan.
03 - Put the lamb into the oven for 30 minutes at 425°F.
04 - Drop the oven temp to 350°F and resume cooking until your lamb reaches the right internal warmth: about 135°F for medium-rare or 145°F for medium. This'll take roughly another hour and a half. After an hour, pour two cups of your chicken stock into the pan. If it dries up, add a bit more stock after 30 minutes.
05 - Pull the meat out of the oven when it's about 5°F under your goal temp. Place it on a board, tent it with foil, and leave it alone for 20-30 minutes.
06 - Strain out the fat from the pan juices into a measuring jug, topping it with chicken stock if it comes up short of two cups. Mix together some water and flour to make a slurry. Place your roasting tray on high heat, pour in wine to scrape up those browned bits, and cook it down by half. Add the reserved liquid, stir it in, then whisk in your slurry little by little. Give it a few minutes to bubble until thick. Add salt and pepper last.
07 - Snip off the string or net from the lamb. Slice it into portions, then pair each piece with the sauce and enjoy.

# Notes:

01 - Letting the lamb sit with the marinade before roasting makes the flavor pop.
02 - Take the lamb out of the oven when it's 5°F below your goal temp since it'll keep cooking while resting.
03 - Don’t skip giving the lamb time to rest—it makes it super juicy.

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