JULIA CHILD’S MUSTARD COATING FOR LAMB

• portions: Servings: 1 cup
• temps actif: 5 minutes
• temps total: 10 minutes

Ingrédients

1/2 cup Dijon mustard. I used a combination of smooth and whole grain Dijon.

4 Tbsp extra virgin olive oil

2 cloves garlic, peeled

1 Tbsp chopped fresh rosemary

1 Tbsp soy sauce

1 Tbsp fresh squeezed lemon juice

Instructions

Put everything into a jar that just fits the head of your immersion blender.

Place the head of the blender at the bottom of the jar and turn it on. Wiggle the head a bit to get everything nice and thick.

Use immediately or keep your mustard coating in an airtight container in the refrigerator until needed.

TO USE ON A LEG OF LAMB

Trim excess fat from your leg of lamb. Spread the mustard coating thickly over the entire leg, on all sides. Cover with plastic and refrigerate for at least 2 hours, or overnight, to allow the flavors to penetrate the meat.

Roast the lamb at 350°F (177°C) for 20-22 minutes per pound, or until the internal temperature of the lamb reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.

Remove the lamb from the oven and let it rest for 10-15 minutes before carving to allow the juices to redistribute.