Rosemary Roasted Leg of Lamb on Crustini with Dijon

This recipe is from episode 1 of This Food That Wine

Wine suggestion: Pinot Noir

Yield: 30- 35 crustini

Ingredients

• 1 5-6 lb leg of lamb, bone in (3kg)
• ¼ cup olive oil (60ml)
• 6 garlic cloves, peeled and thinly sliced
• 2 tablespoons fresh rosemary, roughly chopped (30ml)
• Cracked pepper to taste
• Kosher salt to taste

Crustini

• 2 French baguettes, freshly baked
• ½ cup Dijon mustard (125ml)
• 2 cloves garlic, peeled

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place the lamb in a large oven proof roasting pan. Rub the olive oil all over the lamb, coating it well by using your hands or a pastry brush. Using the tip of a sharp knife, make numerous 1 inch incisions over both sides of the lamb. Place the sliced garlic into the incisions. Sprinkle the lamb evenly with the chopped rosemary, salt and cracked pepper.
3. Place the lamb in the preheated oven and allow it to cook for 15 minutes. Reduce the oven temperature to 350 degrees F (180 degrees C) and continue to cook the lamb for approximately 2 hours for (medium rare) or until meat thermometer temperature reaches 125F at the lamb’s thickest point.
4. Remove lamb from oven and cover loosely with aluminium foil. Allow the meat to rest for 15 minutes before slicing.
5. Once meat is rested, slice the meat thinly against the grain of the meat.
6. Adjust oven temperature to 325 degrees F (160 degrees C).
7. Slice both baguettes into ¼ inch slices to create little rounds. Place slices on a parchment lined baking trays.
8. Place trays into the preheated oven for 5 minutes (or until lightly toasted). Remove from the oven and immediately rub the bread with the garlic cloves, allowing the crisp bread to scratch the fresh garlic.
9. Using a knife spread a small amount of Dijon mustard over the surface of the bread.
10. Top each crustini with a thin slice of lamb.

Wine Pairing

Description: Pinot Noir can range from light and tart to full bodied and smooth. This Pinot Noir is made in California in a warm climate, which means the wine is on the fuller side, with sweet raspberry aromas and flavours, and a hint of earthiness, which is a typical Pinot Noir characteristic. It is very low in tannin, which means it feels smooth in your mouth.

Pairing: The Pinot Noir is full enough in body to stand up to the rich lamb, and the sweet berry flavours contrast the earthy, gamey flavour of the lamb.

Wine Suggestion: Try a Pinot Noir from Santa Barbara, California