Roasted Leg of Lamb with a Dijon Herb Crust

Preheat oven to 350 degrees

Rinse a 4 to 5 lb boneless leg of lamb in cool water. Pat dry and lay on clean meat cutting board with fat side on the bottom.

In a small bowl combine the following: ½ c. Dijon Mustard; 2 tsp beef stock concentrate; 2 Tbl olive oil; ¼ tsp garlic powder or one clove pressed garlic; 2 Tbl crusted dry thyme; 3 Tbl crushed dried rosemary

Spread this on the side of the roast first.

Close the roast and reshape into the long roast

Cut 3 pieces of cooking twine, 8” long, wrap around roast and secure it in the middle first, then on both sides. Turn the roast over and cover the bottom with the Dijon spread first, leaving the fat side for last

Place a rack in a 3” roasted pan filled with 2” of water. Place the roast, fat side up, on top of the rack.

Spread the last of the Dijon mixture over the top and sides of the roast. Use all of it to seal in the juices.

Insert a thermometer. Roast for about 2 hour or until internal temp reaches 160 for med or 165 for medium well.

To make roasted Potatoes:

Put 4 pounds of small potatoes into the sink or wash and cut medium potatoes into quarters.

Wash each potato individually with a vegetable brush to ensure no grit in the mixture.

In a large bowl combine:

½ c. olive oil; ¼ cup balsamic vinegar; ¼ c. shallots; 1 Tbl dried thyme; 1 Tbl dried Rosemary; 1 Tbl dried marjoram; 2 Tbl dried parsley; 2 tsp salt; ½ tsp pepper. Toss to coat.

Using a slotted spoon, transfer the potatoes to a roasting pan covered with foil.

Roast the potatoes on the top rack of the oven; above the lamb in the last hour of cooking for 40 minutes or until fork tender. Remove from oven and lightly toss in vinaigrette again before serving.

After roast reaches the desired temperature, remove from oven; let rest on counter for 15 minutes before plating.

Add 3 cups of water to pan to make gravy. Place roaster on stove top and scrap the roaster with a wooden spoon frequently as the broth reduces to 2 cups.

Add 2 Tbl of butter and ½ cup of cream with 1 Tbl of cornstarch. Mix rapidly as you are pouring the cream into to pan to prevent clotting. Heat until desired consistency is reached. Taste for seasoning; add salt and pepper if desired.

Slice the roast in thin slices and serve with gravy, horseradish, or mint jelly.