Grilled Leg of Lamb with Spiced Mustard and Rosemary-
Grilled Leg of Lamb with Spiced Mustard and Rosemary (recipe below)... more
Grilled Leg of Lamb with Spiced Mustard and Rosemary-
Grilled Leg of Lamb with Spiced Mustard and Rosemary (recipe below) less
Some '60s furniture and clothing, cigarettes, booze
Preparation:
Buy a vintage suit or dress, drink too much, practice your sexism
Yield:
Classic cocktails, plus iconic dishes of the era
Party Tip:
Establishing the Mad Men mood doesn't require nonstop smoking (though you could pick up some candy cigarettes). Instead, ask guests to dress in '60s-style clothing. Also, look for vintage tablecloths and serving pieces to help create the look and feel of the period-consider using a decanter, for example.
RECIPE: Grilled Leg of Lamb with Spiced Mustard and Rosemary
Bon Appétit | August 2004
Yield: Makes 8 servings
Start marinating the lamb one day before you plan to serve it.
Ingredients
- 1 tablespoon dry mustard
- 1 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1 tablespoon apple cider vinegar
- 1/2 cup frozen apple juice concentrate, thawed
- 1/2 cup spicy brown mustard (such as Gulden's)
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons olive oil
- Coarse kosher salt
- 1 5-pound boneless leg of lamb, butterflied, trimmed of all fat
- Nonstick vegetable oil spray
Preparation
Combine first 3 ingredients in small bowl. Gradually whisk in vinegar. Let stand 15 minutes. Whisk in apple juice concentrate, brown mustard, rosemary, and oil. Season marinade to taste with coarse salt and pepper.
Place lamb, boned side up, in 15x10x2-inch glass baking dish. Sprinkle with salt and pepper. Spread 1/3 cup marinade over top to coat. Turn over. Sprinkle with salt and pepper. Spread remaining marinade over lamb. Cover dish with plastic wrap; chill overnight.
Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Place lamb on grill with marinade still clinging (reserve dish with marinade). Grill 15 minutes. Turn lamb over. Grill 15 minutes, brushing with marinade from reserved dish. Turn lamb over again and grill until thermometer inserted into thickest part registers 130°F for medium-rare, brushing often with any remaining marinade, about 5 minutes longer per side. Transfer lamb to platter. Cover loosely with foil; let rest 15 minutes. Slice lamb thinly; arrange on platter and serve.
By Lauren Salkeld
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