Prep 40 mins
Cook 2 hrs
Elegant and delicious. I love making this for dinner parties.
- 1⁄3 cup dijon-style mustard
- 1 clove garlic, minced and mashed to a paste with
- 1⁄4 teaspoon salt
- 1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon crumbled dried rosemary, plus
- fresh rosemary, for garnish
- 1 tablespoon finely chopped fresh thyme leaves or 1 teaspoon crumbled dried thyme, plus
- fresh thyme sprig (to garnish)
- 1 1⁄2 tablespoons soy sauce
- 1⁄4 cup dry white wine
- 4 tablespoons olive oil
- 8 lbs leg of lamb, the pelvic bone removed and the lamb tied
- 2 lbs white pearl onions, blanched in boiling water for 2 minutes,drained,and peeled
- 2 large carrots, cut into 1/2 inch pieces
- 2 1⁄2 lbs small red potatoes or 2 1⁄2 lbs small white potatoes, cooked in boiling salted water for 10 minutes,drained,and halved
For the gravy
- 1 cup dry red wine
- 2 cups beef broth
- 2 tablespoons unsalted butter, softened
- 3 tablespoons all-purpose flour
- In a small bowl whisk together the mustard, the garlic paste, the chopped rosemary, the chopped thyme, the soy sauce, the wine, and salt and pepper to taste, add 2 tablespoons 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, reserving the remaining 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 tablespoon of the remaining oil, add 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 minutes.
- In the bowl toss the potatoes with the remaining 1 tablespoon oil and add 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 minutes, or until a meat thermometer registers 140°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.
- 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.
- 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.
- 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.