Roasted Leg of Lamb with GravyFeatured by Eos Estate Winery.
1 cup Dijon mustard
5 large garlic cloves
(mince 1/2 finely, chop the remaining coarsely)
2 tbsp soy sauce
3 tbsp fresh rosemary, chopped finely
1/2 cup olive oil
1 leg of lamb, ca. 5 pounds, fat trimmed, roast tied
2 medium carrots, coarsely chopped
1 large onion, coarsely chopped
2 plum tomatoes, chopped
2 cups beef stock
Salt and freshly ground pepper
In a small bowl, whisk the mustard with the minced garlic, soy sauce and rosemary. Gradually whisk in oil until creamy. Set aside 1/4 cup and coat lamb with rest. Let lamb sit at room temperature for several hours. Preheat oven to 350. Set the lamb, fat side up, on rack in shallow roasting pan and cook in lower third of oven for 20 minutes. Scatter vegetables and remaining garlic in the pan, reduce heat to 325 and cook for another hour and 40 minutes. The lamb is done when the meat thermometer inserted into thickest part registers 140. Transfer lamb to carving board, let rest for 20 minutes. Remove all strings before carving. Meanwhile, spoon off all but one tbsp. Of the fat from roasting pan. Set the pan over 2 burners, add stock and tomato sauce, bring to a boil over moderate heat, stirring and scraping the browned bits from the bottom of the pan. Strain sauce into a small saucepan, pressing hard on the solids to extract liquid.Whisk in the reserved mustard and garlic mixture and bring to a simmer. Season with salt and pepper and serve hot. Enjoy with EOS Reserve Petite Sirah.