This roast uses Dijon mustard, leeks, mushrooms, carrots and fresh mint for a delicious flavor.
Roast Leg of Lamb with Mint
- 1 leg of Lamb
- 3 tbs Maille Dijon Mustard
- 1 or 2 Leeks
- 4 Carrots
- 8 oz Mushrooms
- 1 bunch Chopped Fresh Parsley
- 1 bunch Chopped Fresh Mint
- 1 tbsp minced Garlic
- 1 tsp Salt
- 1 tsp Pepper
- 2 tbsp Olive Oil
- Let the leg of lamb sit out for an hour to get room temperature. If the leg has the bone in, then you need to remove it.
- Start by finding the bone and using the tip of the knife, cut in until you hit the bone. Using the tip of the knife, follow the bone and cut the meat from the sides and underneath.
Once the bone is out, you might want to butterfly the leg if there are any high sections.
- Liberally coat the inside with Dijon mustard.
- Prepare the leeks and carrots by cutting them long and thin. Wash the leeks thoroughly in a pot or bowl with running water.
Sautee the vegetables to soften them so you don’t have to overcook the meat.
- Sautee the mushrooms and garlic.
Mix the cooked mushrooms and garlic with the chopped mint and parsley and cover the inside of the lamb.
- Add the vegetables to the lamb and roll the meat to cover.
- Tie the lamb. I use a slip knot around so I can pull it tight. Pull the twine a couple of inches and hold it with one finger while looping the twine under the lamb. Thread through the spot you were holding and pull tight. Repeat until you get to the end and wrap around lengthwise. Then tie it off.
- I like to use the bones and the vegetable scraps as a rack to add flavor.
- Cook in a preheated oven at 350 for 15-20 minutes per pound. This was six pounds and I cooked it for two hours. I should have cooked it 15 minutes less.
- Remove from oven and let rest for fifteen minutes while making the gravy by adding water to the pan. Simmering and adding a roux or corn starch.
- Serve and eat