The Olive and the Caper: Adventures in Greek Cooking
Roast Leg of Lamb with Mustard Seed Crust
Page 384
Cuisine: Greek | Course Type: Main Courses
Tags:
Recipe Reviews
Peckish Sister from Central, FL
I went against her advice and used what I could find, a boneless leg of lamb. I inserted the slivers of garlic. After fighting with my mortar and pestle for a while I turned to my spare coffee grinder that I use for spices and it quickly and uniformly pulverized the mustard seeds and peppercorns. I found it helpful to pour some of the oil on top of the lamb as well as pouring it in the pan to roll the herb-coated roast in. It took longer to cook this roast than the time indicated, and as carefully as I was watching, it overshot the temperature that I was aiming for. I followed her advice to let it rest in a warm place, advice that I will not follow again as I watched all the juices run out. However this did produce a beautiful crust and flavorful roast. My previous experiences with Greek flavored lamb have been dissapointing as they lacked the rosemary flavor I crave, and exploit oregano, not one I look for with lamb. However this was a pleasant surprise and tasted great with the recommended pickled onions.
Login or register to add your own review of this recipe.