INGREDIENTS

INSTRUCTIONS

use small red or white potatoes.  My note: I also insert slices of
garlic (medium cloves, quartered)  into slits made in the roast at
about 3 inch intervals with a sharp  knife. This adds a wonderful
subtle flavor to the meat.  Mince the garlic clove and mash to a paste
with 1/4 tsp salt. Blanch  onions in boiling water 2 minutes, drain,
and peel. Cut carrots into  1/2" pieces. Cook potatoes in boiling
salted water for 10 minutes,  drain, and halve.  In a small bowl whisk
together the mustard, the garlic paste, the  chopped rosemary, the
chopped thyme, the soy sauce, the white wine,  and salt & pepper to
taste, add 2 Tbsp of the oil in a stream,  whisking, and whisk the
mixture until it is combined well. Brush the  lamb generously on all
sides with some of the mustard mixture, and  let it marinate in a
lightly oiled roasting pan, covered and chilled,  for at least 6 hours
or overnight.  Let the lamb come to room temperature and brush it with
the reserved  mustard mixture. In a bowl toss the onions with 1 Tbsp of
the  remaining oil, add the onions and carrots to the pan, and roast
them  with the lamb in the middle of a preheated 450 degree F. oven for
15  minutes. In the bowl toss the potatoes with the remaining 1 Tbsp
oil  and add them to the pan. Reduce the heat to 350 degrees F. and
roast  the lamb and vegetables, stirring the vegetables occasionally,
for 1  hour and 15 minutes, or until a meat thermometer registers 140
degrees F. for medium-rare meat. Transfer the lamb to a large platter
and let it stand for 20 minutes. Transfer the onions and the potatoes
with a slotted spoon to a serving dish, leaving the carrots in the
pan, and keep them warm, covered.  Make the gravy: Pour off the fat
from the pan, add the wine, and  deglaze the pan over moderately high
heat, scraping up the brown  bits. Boil the mixture until it is reduced
by half and strain it  through a sieve into a saucepan, pressing hard
on the carrots.  *** My note: I stopped at this point, adding juices
from the lamb  platter, and used the resulting sauce for the meat--it
was delicious!  Add the broth and bring the mixture to a boil. In a
small bowl knead  together the butter and the flour until the mixture
is combined well  and add the mixture to the gravy a little at a time,
whisking. Add  any juices that have accumulated on the platter and salt
and pepper  to taste and simmer the gravy, whisking occasionally, for 3
minutes,  or until it is thickened.  Spoon some of the potatoes and
onions around the lamb, and garnish  the lamb with fresh thyme and
rosemary sprigs. Serve the lamb,  carved, with the gravy.  Source: Bon
Appetit On 27 JUN 95 230306 ~0600  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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