Buy boned, butterflied lamb legs for a sophisticated but easily carved dinner. These legs take no time to bake. Lamb fat congeals at a low temperature, so it's important to heat the plates before serving the dish. Most of the fat is on the outside rather than in strips marbling the meat so, if desired, cut off the fat after cooking to save on calories and saturated fat.
- 2 tablespoons olive oil
- 1 3-pound (1.5-kilogram) butterflied lamb leg
- Salt and freshly ground pepper
- 2 tablespoons grainy mustard
- 2 tablespoons honey
- 1 tablespoon chopped garlic
- 2 teaspoons cracked coriander
- 2 teaspoons cracked cumin
- 1 tablespoon cracked fennel seed
- 1/4 teaspoon cayenne
- 1 tablespoon chopped rosemary
- 2 tablespoons chopped Italian parsley
Mustard shallot sauce:
- 1/4 cup chopped shallots
- 1/4 cup red wine
- 1 tablespoons red currant jelly
- 1 tablespoon grainy mustard
- 2 cups chicken or beef stock
Heat oil in a large skillet over high heat. Season the lamb with salt and pepper. Sear lamb on both sides for about 2 minutes per side or until nicely browned.
Combine mustard, honey, garlic, coriander, cumin, fennel, cayenne, rosemary and parsley in a small bowl. Brush over lamb leg and season with salt and pepper. Let cool and marinate for 2 hours or overnight, refrigerated.
Preheat oven to 425 F.
Place lamb, fat side up, on a rack in a roasting pan and bake for 35 to 45 minutes, basting occasionally, or until juices run slightly pink.
Place lamb on a carving board and let rest for 10 minutes. Meanwhile, make sauce.
Discard all fat from roasting pan and place on stove over high heat. Stir in shallots and wine and bring to a boil. Boil for 1 minute Add red currant jelly, mustard and stock, return to a boil and then boil for 3 to 5 minutes or until reduced by half. Sauce should be thick enough to coat the back of a spoon. If not, mix together 1 teaspoon of cornstarch with 1 teaspoon of water and stir into sauce. Bring to a boil.
Season well with salt and pepper. Serves 6.