Jean-Guy's Basque - Spiced Leg of Lamb
Lamb leg marinated with Dijon mustard and pepper and oven roasted till perfection. Served with a sauce made by deglazing the scraps of the roasting pan. Fit for a winter feast.
- 1Extra virgin olive oil
1/2 Cup - 2Coarse-grain Dijon mustard
1/2 Cup - 3Finely ground hot red pepper (such as Piment d'Esp
1/2 Tsp - 4Sheep's milk full-fat
1/4 Cup - 5Dried thyme leaves
1 Tsp - 6Bay leaves
2 - 7Garlic cloves -- peeled and chopped
3 Nos. - 8Legs of lamb -- (around 800 grams each), bones and
1 3/4 Pound - 9Peanut Oil
3 Tbsp - 10Sea salt and freshly ground white pepper -- to tas