dp spotlight sf Rosemary & Mustard Lamb Roast
We love this classic recipe because it's a true centerpiece - turning an ordinary meal into a reason to celebrate (it's also very easy to make!).
We like to use bone-in leg of lamb, but bone-in lamb shoulder works just as well (boneless will also work too, if you feel like easier carving at the end).
Pro tip - this recipe reduces the cooking liquid at the end of cooking to make a rich, flavourful sauce. We use this technique with pretty much any braise or roast as it adds a decadent layer of flavour to your centerpiece! Enjoy!
Servings: 6 - 10
1 lamb roast (3-5 lbs) which could be bone-in leg or bone-in shoulder
3 tbsp Dijon mustard (P.S. every order in December comes with a jar of Dijon from our friends at Kozlik’s!)
2 tbsp fresh rosemary, chopped + extra for garnish
5 garlic cloves, minced
3 oz unsalted butter, softened at room temperature
1 lemon, cut in half
1.5 cups of white wine, plus extra for gravy
Heat oven to 425 degrees. Use a small sharp knife to make 8-10 incisions in the fat cap of the lamb, each about 1-2 inches deep. In a small bowl, combine ⅔ of the mustard, chopped rosemary and minced garlic into a chunky paste. Using your fingers, press paste into the incisions.
Mix remaining mustard and the butter into a paste and smear all over the surface of the meat. Season liberally with black pepper. (Note - no need to add salt as the mustard has enough salt). Place the lamb on a rack in a roasting pan, fat side up. Squeeze the lemon halves over and pour the wine around the roast into the pan.
Roast 15 minutes, then reduce heat to 350 degrees and roast until internal temperature reaches 130 to 135 degrees (for medium-rare or medium meat), about another 45 to 75 minutes. Baste every 20-30 minutes with the wine and drippings in the pan, adding more wine as needed to keep the liquid from scorching. If possible, for the last 5 minutes, use convection or a broiler to crisp the fat on the roast.
Remove pan from the oven, remove rack from the pan, and let the roast rest on the rack for at least 15 minutes on a warm plate, tented with foil. The internal temperature will rise another 10 degrees or so.
To make sauce from the pan drippings, remove a few tablespoons of fat by tipping the pan and spooning off the top layer. Put the pan over medium-high heat on the stove until the liquid simmers. Taste the simmering liquid and whisk in more wine until the consistency and flavour are to your taste. Do not let the mixture reduce too much and become too thick; it should be a flavourful jus, not a thick gravy.
Carve lamb into ½-inch thick slices and arrange on a warm platter, garnished with remaining rosemary and served with the reduced sauce. You can also layer the roast on top of roasted (or mashed) potatoes. Enjoy!