Herbal Mustard Roast Lamb with Green Chutney (aka Mint Sauce) (My recipe rating: 6.5/10)

The recipe I used is based off of Julia Child’s Gigot a la Moutarde (i.e. Herbal Mustard Coating for Roast Lamb) from her book: Mastering the Art of French Cooking!

 The marinade recipe below is directly from the following blog: http://inandaroundtown.blogspot.com/2013/01/christmas-eve-with-julia-childs-lamb.html 

• 1/2 cup Dijon Mustard
• 2 Tablespoons Soy Sauce
• 1 Clove Mashed Garlic
• 1 Teaspoon Fresh Rosemary
• 1/4 Teaspoon Powdered Ginger
• 2 Tablespoons Olive Oil

These measurements apply to an entire lamb leg and so I reduced them to half. Also, I used regular mustard and dried rosemary. If your using dry rosemary, I recommend using a mixer for all of your ingredients so that it is easier for you to cut the rosemary into smaller pieces. 

In all honesty, I would rather explore other recipes which would provide more flavoring than make this dish again. Also, this dish would be a 4/10 for me if I didn’t have the chutney/mint sauce to go along with it.

Yet, the seasoning is pretty savory and tastes great! I left the lamb to marinate overnight. 

If you like your meat well done, I recommend using good common sense, which I failed to do, and take it out of the oven when it’s medium rare. For me, this stage was around 45 minutes. Then, store it in the fridge. When you’re ready to serve, which may be a few hours later, cut it in slices and cook them in the pan until they contain a pale pink color.

Try adding chutney, a common Indian sauce, to the dish:

Fill the mixer in approximations. 

about 1/3 Onions

about 1/3 Mint leaves

about 1/3 Cilantro yet more cilantro than mint leaves used

A few green chillies, to your liking

Salt (about a tsp)

A bit of ginger

One lime 

                 

Mix and serve on the side.

Bon Apetit!

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