Redfield Recipes: NW Leg Of Lamb

Leg of Lamb

Nero Wolfe's Recipe

1	leg of lamb, weighing 5 to 6 lbs
1	tsp	crushed fresh thyme leaves (or ¹/₂ tsp dried leaves)
2	cloves garlic, crushed
¹/₂	cup	Dijon mustard
¹/₄	tsp	powdered ginger
1	Tbsp	good soy sauce
1	Tbsp	good olive oil

Preheat oven to 350°.

Trim the fat from the leg of lamb, but do not remove the filament covering the meat. Blend the garlic, mustard, soy sauce, thyme, and ginger in a medium bowl. Gradually beat in the olive oil until the sauce is creamy. Rub the sauce over the lamb and set it on a rack in a roasting pan.

Roast the lamb for 1 to 1¹/₂ hours, depending on your taste for rare or well-done meat. If you are using a meat thermometer, take out the meat when it reaches around 155° for medium rare.

This recipe is from page 98 of "The Nero Wolfe Cookbook" by Rex Stout.