The simple butter-mustard-herb mix adds just enough extra flavor to the already flavorful lamb  without masking the nature of the meat.

The mustard rub creates a subtle crust on the lamb once it's baked.

  • 1 leg of lamb
  • 3 Tbs. butter
  • 3 Tbs. Dijon mustard
  • 1 onion, peeled and sliced
  • 3 cloves garlic
  • Fresh rosemary (or sage or thyme)
  • 1/2 cup dry white wine
  • 3 cups stock
  • 1 Tbs. unflavored gelatin
  • Salt and pepper

Preheat oven to 450 degrees. Place the garlic and onion in a roasting pan. Set the leg of lamb, fat side up, on a rack in the pan. Combine the melted butter, mustard, and herbs and spread it on top of the lamb.

Place the pan of lamb into the oven and reduce the heat to 350 degrees. Cook until rare, or when a meat thermometer reads 140 degrees. This will take 15-20 minutes per pound of meat. Remove the pan from the oven, place the leg on a warm platter and let it rest under a sheet of foil for at least 10 minutes.

While the leg is resting, pour the wine, stock and gelatin into the hot pan with the onions, garlic and drippings. Over medium heat, bring the pan to a boil. Stir continuously and scrape the pan to get all the good stuf into the gravy. Continue to reduce until the gravy thickens a bit.

Slice the lamb thin and serve with gravy.

Adapted from Nourishing Traditions