INGREDIENTS
- 1 whole boneless leg of lamb average 6 to 8 lbs
- 1 cup roughly chopped fresh herbs mint, parsley, tarragon
- 2 tbsp Dijon mustard
- 1 tbsp balsamic mustard
- 5 cloves finely chopped
- 1 whole shallot finely chopped
- coarse sea salt
- ground white pepper
- butchers twine string
- 1 cup balsamic vinegar
- 1 cup sugar
- 1/2 cup shallots Finely chopped
- 1 cup fresh mint chopped
METHOD
Lamb
- Lay the lamb flat on a board, Trim away larger pieces of fat or tissue.
- Then mix the mustard, shallots, garlic, herbs, and balsamic vinegar. Rub half the mix over the inside of the roast and then sprinkle with some sea salt and ground white pepper.
- Now you can roll the roast and tie it with the butcher’s twine.
- Now use the remaining herb mixture and rub over the outside of the roast, followed by a sprinkling of the sea salt and ground white pepper.
- Place the roast on a rack on a roasting tray and put it into a 425-degree pre-heated oven.
- After 15 minutes, drop the temp of the oven to 325 and allow to continue cooking.
- Using a meat thermometer bring the internal temp of the roast to 145 the then remove the lamb.
- Now rest the lamb for 15 to 20 minutes, during this time the internal temp of the lamb should go up by another 10 to 15 degrees. Serve the lamb at 155 to 160.
Mint Sauce
- Warm the sugar and balsamic vinegar over medium heat, just to dissolve the sugar.
- Once dissolved add in the shallots, mint, and allow to cool. Serve cold.
