Julia Child's Gigot a la Moutarde

Monday, March 28, 2011

The last time I posted I was about to host a dinner party, and it was a smashing success. We had such a nice night, and the food all worked out perfectly.

At my mother's suggestion, I roasted the lamb following Julia Child's recipe for Gigot a la Moutarde (Herbal Mustard Coating for Roast Lamb) from Mastering the Art of French Cooking. This is a very simple and very delicious way to prepare a leg of lamb -- it got rave reviews from our guests and my boyfriend and I were both thrilled to have leftovers for the rest of the weekend. Give it a try the next time you are preparing leg of lamb. I promise you won't be disappointed.

Gigot a la Moutarde
Adapted from Mastering The Art of French Cooking (Volume 1)

1/2 cup Dijon mustard
2 Tb soy sauce
1 clove garlic mashed (I used 5!)
1 tsp ground rosemary (I used more)
1/4 tsp powdered ginger
2 Tb olive oil

1. 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.
2. 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.
3. Roast in a 350 degree oven, 1 to 1 1/2 hours, for medium rare or 1 1/4 to 1 1/2 hours for well done.

- I bathed the lamb in the sauce several hours before cooking it and then removed the lamb from the fridge two hours before putting it in the oven.
- I roasted my boneless leg in a roasting pan with no rack (I don't own one) following Alice Waters instructions: Heat oven to 375, roast 30 minutes on one side, flip the roast and roast 20 minutes on the other side. Turn again and finish cooking until the internal temperature reaches 128 degrees. Let rest for 20 minutes in a warm place.


Anonymous said...

How many lbs. should the leg of lamb be for this recipe

Laura Fenton said...

The size shouldn't matter (and they're all pretty close in size, in my experience). Look for an internal temperature of 128-degrees for medium-rare/


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