• Ingredients: 22
  • Serves: 6

Roast leg of lamb with mustard and red wine sauce with additional dry mustard, fresh parsley sprigs.



  • 1 tbsp. butter
  • 1/2 cup minced shallots
  • 1 cup dry red wine
  • 3/4 cup ruby Port
  • 1 cup canned beef broth
  • 1 sprig fresh rosemary or 1/2 tsp. dried


  • 3 tbsps. chilled and unsalted butter
  • 1 teaspoon chopped fresh rosemary or 1/4 tsp. dried


Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving


  1. Step 1 Trim all fat and connective tissue from lamb. Stir garlic, mustard seeds, 1 tablespoon dry mustard, Dijon mustard, salt and pepper in bowl to form paste.

    For this step you will need

  2. Step 2 Spread half of paste over 1 side of lamb. Place piece of plastic wrap large enough to cover lamb in baking dish.
  3. Step 3 Place lamb atop plastic wrap, paste side down. Spread remaining paste over second side of lamb. Gather plastic around lamb, covering completely.
  4. Step 4 Combine wine, beef stock, chicken broth and shallots in large saucepan. Boil until liquid is reduced to generous 1 cup, about 45 minutes.

    For this step you will need

  5. Step 5 Preheat oven to 375°F. Remove plastic from lamb. Place lamb on rack in roasting pan. Sprinkle with additional dry mustard, salt and pepper.

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  6. Step 6 Roast until thermometer inserted into thickest part of lamb registers 125°F., about 1 hour 30 minutes.
  7. Step 7 Place on platter. Add sauce to pan. Bring to boil, scraping up any browned bits. Garnish lamb with parsley; carve at the table.

    For this step you will need