Gigot d’Agneau a la Moutarde

This roast leg of lamb is coated with a piquant mustard sauce which gives it distinctive and unusual flavour. Gigot d’Agneau a la Moutarde (jee-goh dahn-yoh ah lah moo-tahrd) may be served with buttered beans and roast potatoes.4 oz. prepared French mustard

3 tablespoons soy sauce

2 garlic cloves, crushed

2 teaspoons dried rosemary

1 tablespoon olive oil

1 x

5 lb. leg of lamb

1 teaspoon salt

1 teaspoon black pepper

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

In a medium-sized mixing bowl, com-bine the mustard, soy sauce, garlic and rosemary. With a wooden spoon, gradually beat in the oil.

Place the lamb on a rack in a roasting tin. Rub the lamb with the salt and pepper and, using a pastry brush, brush it with the mustard mixture.

Place the lamb in the oven and roast it for 1 ½ hours, basting frequently, or until the juices that run out are faintly rosy when the meat is pierced with the point of a sharp knife.

Remove the lamb from the oven and serve at once.