Gigot a la Moutarde, Leg of Lamb with Mustard

07. November 2004 Lamb + Veal 0

Gigot is French for a leg of lamb. This recipe was adapted from Julia Child’s Mastering the Art of French Cooking. I’ve used more expensive lamb chops with this recipe as well. You just have to call it côte d’agneau to refer to the ribs. For more flavor, allow a couple of hours for the lamb to pick up the flavor before roasting. To give this a spin, I served it with some sautéed julienned vegetables wrapped in nori, or roasted seaweed.

1 leg of lamb
1/2 cup Dijon mustard
3 cloves garlic, minced
a couple of rosemary sprigs
2 tbsps soy sauce
1/4 tsp powdered ginger
olive oil

1. Preheat oven to 350º. Blend the mustard, soy sauce, garlic, rosemary and ginger in a bowl. Beat in some of the oil to get mayonnaise consistency.
2. Brush the lamb with the mustard mixture and set it on a rack of a roasting pan. Roast until medium rare, a little more than an hour.

Related post/s:
A much simpler lamb steak will do