Some cosmetic changes in preparation for larger site changes in the works.


Julia Child

Veteran Member
2342 posts
Joined: Dec 14, 2005


Posted to Thread #14347 at 11:44 am on Apr 4, 2009

This is the recipe I turn to most often when cooking leg of lamb. The mustard coating seals in the juices and gives the meat a wonderful flavour.

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. (I usually serve the pan juices separately,)


Mastering the Art of French Cooking by Julia Child

Other messages in this thread: