1 Boneless Leg of lamb
3 Tbl Garlic, fine-chopped
1 Tbl Mint, fresh-chopped
2 Tbl Rosemary, fresh-chopped
2 tsp Oregano, fresh-chopped
5 Tbl Grain Mustard
2 Tbl Evo
1 C St. Supéry Red Wine
2 C Beef Stock
2 Tbl Black Olives, Kalamata-chopped
Butchers twine for tying
Combine the herbs with the mustard and evo. Open the boneless lamb leg flat, inside facing up and spread and rub in half of the herb mixture inside and season with salt and fresh ground black pepper. Roll the lamb leg back into shape and tie with loops of the butchers twine tightly to hold a uniform shape for even cooking. Take the remaining herb mustard mixture and spread over the outside, season with salt and pepper. Cook in a 450°F oven in a roasting pan for 25 minutes, turn down the temperature to 350°F and continue roasting until the internal temperature reads 130f for a nice medium degree of doneness.
Remove from the oven and allow the lamb to rest for 15 minutes on a plate covered loosely tented with foil. Pour off any excess oil from the pan and then add St. Supéry red wine to the roasting pan to deglaze and simmer till reduced down to ¼ cup and then add the beef stock. Bring to a simmer for 5 minutes until flavor develops and then strain the red wine jus, add in the chopped Kalamata olives and serve with the thinly sliced lamb leg.
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