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Ингредиенты
- 1/3 c. Dijon-style mustard
- 1 lrg garlic clove chopped and mashed to a paste with 1/4teaspoon salt
- 1 Tbsp. finely minced fresh rosemary leaves or possibly 1 teaspooncrumbled dry plus fresh rosemary sprigs for garnish
- 1 Tbsp. finely minced fresh thyme leaves or possibly 1 teaspooncrumbled dry plus fresh thyme sprigs for garnish
- 1 1/2 Tbsp. soy sauce
- 1/4 c. dry white wine
- 4 Tbsp. extra virgin olive oil an 8-lb. leg of lamb the pelvic bone removed and the lamb tied
- 2 lb small white onions blanched in boiling water for 2 min, liquid removed, and peeled (about 40)
- 2 lrg carrots cut into 1/2-inch pcs
- 2 1/2 lb small red or possibly white potatoes cooked in boiling salted water for 10 min, liquid removed, and halved (about 40)
- 1 c. dry red wine
- 2 c. beef broth
- 2 Tbsp. unsalted butter softened
- 3 Tbsp. all-purpose flour
Инструкции
- In a small bowl whisk together the mustard, the garlic paste, the minced rosemary, the minced thyme, the soy sauce, the wine, and salt and pepper to taste, add in 2 Tbsp. of the oil in a stream, whisking, and whisk the mix till it is combined well. Brush the lamb generously on all sides with some of the mustard mix, reserving the remaining mustard mix, and let it marinate in a lightly oiled roasting pan, covered and chilled, for at least 6 hrs or possibly overnight.
- Let the lamb come to room temperature and brush it with the reserved mustard mix. In a bowl toss the onions with 1 Tbsp. of the remaining oil, add in the onions and the carrots to the pan, and roast them with the lamb in the middle of a preheated 450°F. oven for 15 min. In the bowl toss the potatoes with the remaining 1 Tbsp. oil and add in them to the pan. Reduce the heat to 350°F. and roast the
- lamb and vegetables, stirring the vegetables occasionally, for 1 hour and 15 min, or possibly till a meat thermometer registers 140°F. for medium-rare meat. Transfer the lamb to a large platter and let it stand for 20 min. Transfer the onions and the potatoes with a slotted spoon
- to a serving dish, leaving the carrots in the pan, and keep them hot, covered.
- Remove the string from the lamb, spoon some of the potatoes and onions around the lamb, and garnish the lamb with the thyme and rosemary sprigs.
- Serve the lamb, carved, with the gravy.
- Make the gravy:Pour off the fat from the pan, add in the wine, and deglaze the pan over moderately high heat, scraping up the brown bits. Boil the mix till it is reduced by half and strain it through a sieve into a saucepan, pressing hard on the carrots. Add in the broth and bring the mix to a boil. In a small bowl knead together the butter and the flour till the mix is combined well and add in the mix to the gravy a little at a time, whisking. Add in any juices which have accumulated on the platter and salt and pepper to taste and simmer the gravy, whisking occasionally, for 3 min, or possibly till it is thickened.
- Serves 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1853g | |
| Calories 1453 | |
| Calories from Fat 705 | 49% |
| Total Fat 79.98g | 100% |
| Saturated Fat 23.24g | 93% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 3058mg | 127% |
| Potassium 2344mg | 67% |
| Total Carbs 118.71g | 32% |
| Dietary Fiber 19.9g | 66% |
| Sugars 43.11g | 29% |
| Protein 20.27g | 32% |
