Cullen's Mustard Crust Leg of Lamb
1 9-10 pd. bone in leg of
lamb
1/2 cup minced garlic
1/3 cup grainy mustard
1cup chopped herbs; any
combination
of parsley, rosemary, sage, thyme
and oregano
1/2 cup orange juice
1/3 cup olive oil
1 cup jarred mint jelly
1/2 cup fresh mint
1/2 cup port wine
3 tablespoons kosher salt or to
taste
1/4 cup black pepper or to
taste
3 tablespoons roughly cracked coriander
seeds
Preheat oven to 450 degrees and trim off any fat on top of
leg. In a small boat combine the herbs
mustard, olive oil, salt and pepper. Coat the lamb all over with mixture, place
in oven until it starts to
brown about 20 min Reduce heat to 350 and cook another hour for medium
rare. Remove to platter and let rest
for 20 min. Meanwhile in small pan, combine mint jelly, port, orange juice, salt
and pepper.
Bring to simmer over medium heat reduce heat to low and simmer thick enough to
coat back spoon, about 40 min
remove from heat and stir in fresh mint and coriander seed, pour over sliced
lamb.
Alaska North to the Future