This is a recipe that is always a home run. Its not difficult to make and not only does the lamb literally fall off the bone as you cut it (which creates a sense in the atmosphere that you know your stuff), but it is oozing with delicious makes this a no brainer.
What You Need:
• Leg of Lamb (make sure to pick one with the bone still inside, it adds to the flavor).
Note: For generous portions calculate around a 1lb (.45kilo) per person.
• 5 Tablespoons of Dijon mustard
• 2 Tablespoons Rosemary (Preferably fresh)
• 1 Tablespoon Thyme
• 1 Tablespoon Sage
• 4 Tablespoons Apricot Jam
• 1 1/2 Cups Red and White wine
• 3 cloves Garlic, chopped for the sauce
1. Preheat oven at 275˚
2. In a bowl combine Dijon mustard, apricot jam, and herbs.
3. Place the leg of lamb in a casserole. If the bone is sticking out, don’t worry just put some aluminum foil on the oven rack.
4. Take the mixture and pour on top of the lamb. Using your hands, make sure the mixture overs the whole leg. If you do not have enough mixture to do so just simply make some more and finish covering the lamb.
5. Pour a cup of White wine on it.
6. Place in the oven for 3 hours.
7. Flip it over.
8. Place back in the oven for 3 more hours. If make sure with a spoon with a long handle (don’t want you to get burnt) and scoop up the juices that are collecting in the pan and pour it over the lamb. This will insure a more moist lamb.
9. After the 6 hours of cooking, take the lamb out of the oven and let it rest as you make the sauce.
For the Sauce:
- Heat a tablespoon of oil or butter in a saucepan.
- Add 3 cloves of chopped garlic and cook until golden in color.
- Pour about 5 tablespoon of the juices from the bottom of the pan where the lamb was cooked.
- Add 1 cup of Red Wine.
- Add 2 Tablespoons of Dijon Mustard and 2 Tablespoons of Apricot Jam.
- Add thyme, rosemary, and sage.
- Cook for about 10 minutes.
Cut the lamb and pour the sauce over it.