GIGOT À LA MOUTARDE
This recipe is from a cookery book which was first published in 1961: “Mastering the Art of French Cooking” by Simone Beck, Louisette Bertholle and Julia Child. It is one of my favourites and formed the basis of our cooking in France in 1977. We have cooked this lamb often and it still tastes as good as the first time.
——————
When lamb is brushed with this mixture the lamb becomes a beautiful brown as it roasts.
1/4 pint French prepared mustard
2 tbs soya sauce
1 clove mashed garlic
1 tsp ground rosemary or thyme
1/4 tsp powdered ginger
1 tbs olive oil
Blend the mustard, soya sauce, garlic, herbs and ginger together in a bowl. Beat in the olive oil drop by drop to make a mayonnaise-like cream.
Paint the lamb with the mixture and place it on the rack of the roasting tin. The meat will pick up more flavour if it is coated several hours before roasting.
Roast in a 350° oven for 1 to 1 1/4 hours for medium rare and for 1 1/4 to 1 1/2 hours for well done.
In a medium sauté pan or skillet, cook the bacon until it begins to brown, then drain on paper towels. Pour off almost all the fat from the pan, add the green onions, and cook for 1 minute. Add the bacon and green onions to the stuffing mixture. Season with the herbs, salt, and pepper and set aside.
In a mortar, pound the anchovy fillets to a paste. Add the garlic and parsley. Blend in the olive oil. Spread the anchovy, garlic, and parsley mixture on the inside surface of the flattened lamb. Using turkey trussing pins, skewer the lamb together to form a pocket. Gently press the stuffing inside and skewer the lamb closed, forming a rounded roast.
Preheat the oven to 350°F. In a large, heavy skillet over medium heat, melt the butter with the olive oil and brown the lamb on all sides. Transfer the meat to a roasting pan. Add the carrots, onion, wine or vermouth, and chicken stock to the same pan. Cook over high heat for 2 to 3 minutes, stirring to scrape up any browned bits from the bottom of the pan, then pour the mixture around the lamb.
Place the lamb in the oven and cook for about 90 minutes. Remove the lamb from the pan, cover and let it rest. Strain the sauce.
