| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
April 1995 |
1 |
servings |
INGREDIENTS
| 1 |
|
Leg of lamb; large bone removed, |
|
|
; shank bone |
|
|
; leftintact (6-to 6 |
|
|
; 1/4-pound) |
| 5 |
lg |
Garlic cloves; pressed |
| 2 |
tb |
Mustard seeds |
| 1 |
tb |
Dry mustard |
| 1 |
tb |
Dijon mustard |
| 1 |
ts |
Salt |
| 1 |
ts |
Ground pepper |
| 1 |
|
Cabernet Sauvignon or other dry red wine; (750-ml) |
| 3 |
c |
Unsalted beef stock or canned unsalted |
|
|
; broth |
| 1 |
cn |
Low-salt chicken broth; (14 1/2-ounce) |
| 3 |
lg |
Shallots; finely chopped |
|
|
Additional dry mustard |
|
|
Fresh parsley sprigs |
INSTRUCTIONS
Trim all fat and connective tissue from lamb. Stir garlic, mustard seeds, 1
tablespoon dry mustard, Dijon mustard, salt and pepper in bowl to form
paste. Spread half of paste over 1 side of lamb. Place piece of plastic
wrap large enough to cover lamb in baking dish. Place lamb atop plastic
wrap, paste side down. Spread remaining paste over second side of lamb.
Gather plastic around lamb, covering completely. Chill overnight.
Combine wine, beef stock, chicken broth and shallots in large saucepan.
Boil until liquid is reduced to generous 1 cup, about 45 minutes. (Sauce
can be made 1 day ahead. Cover and chill.)
Preheat oven to 375F. Remove plastic from lamb. Place lamb on rack in
roasting pan. Sprinkle with additional dry mustard, salt and pepper. Roast
until thermometer inserted into thickest part of lamb registers 125F.,
about 1 hour 30 minutes. Place on platter. Add sauce to pan. Bring to boil,
scraping up any browned bits. Garnish lamb with parsley; carve at the
table. Pass sauce separately.
Serves 6.
Bon Appetit April 1995
Converted by MC_Buster.
Per serving: 183 Calories (kcal); 10g Total Fat; (37% calories from fat);
22g Protein; 16g Carbohydrate; 20mg Cholesterol; 2391mg Sodium Food
Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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