My wife makes lamb with this every Easter, and it’s fantastic. Enjoy!
*Julia Child’s Gigot a la Moutarde (Herbal Mustard Coating for Roast lamb)
*
1/2 cup Dijon-style prepared mustard
2 T. soy sauce
1 clove finely minced garlic
1 tsp. ground dried rosemary
1/4 tsp. powdered ginger (I use 1 tbsp. fresh ginger when I have it.)
2 T. olive oil
Blend the mustard, soy sauce, garlic, herbs, and ginger together in a bowl. Beat in the olive oil by droplets to make a mayonnaise-like cream.
Paint the lamb with the mixture and sit it on the rack of the roasting pan. The meat will pick up more flavor if it is coated several hours before roasting.
Roast in a 350 degree oven, 1 to 1 1/4 hours, for medium rare; or 1 1/4 to 1 1/2 hours for well done.
Deglaze the pan with a little beef broth, hot water, or wine; defat and strain the liquid and spoon over sliced lamb. (We usually serve the pan juices separately).
From Mastering the Art of French Cooking by Julia Child.
