Art_Of_Entertaining_2016

Easter
Roasted Lamb Dinner
Many Italian dishes include lamb and this roasted dinner is full of flavor. Your family or guests will love this dinner.
Ingredients
• 5-6 pounds whole let of lamb
• 3 tablespoon dijon mustard
• 1 lemon, zested
• 6 garlic cloves, minced
• 4 twigs fresh rosemary, chopped
• 1/2 teaspoon coarsely ground black pepper
• 2 teaspoons sea salt
• 4 fresh sage leaves
• 2 celery ribs, cut in 1-inch chunks (about 2 cups)
• 2 medium carrots, cut in 1-inch chunks (about 2 cups)
• 2 medium onions, cut in large chunks (about 3 cups)
• 2 cups dry white wine
• 1/3 cup red wine vinegar
• 1 cup extra-virgin olive oil
• 3 cups chicken stock
• 2 teaspoons arrowroot powder
Directions
1. Take lamb and place in a large dish or bowl.
2. Using a medium bowl combine dijon mustard, lemon zest, garlic, rosemary, salt and pepper. Take mixture and rub all over lamb,
cover and refrigerate overnight.
3. Preheat oven to 450 degrees.
4. Take a large roasting pan. Add marinated lamb, and remaining ingredients. Cover with foil.
5. Bake for 20 minutes, then reduce heat to 400 degrees F and roast for 55 to 60 more minutes for medium rare. The internal temperature
should be at least 145 degrees F when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.
6. While lamb is resting. Take a sauce pan over medium heat and add in juice from roasting pan. Bring to a boil. Add in arrowroot
powder and lower temperature.
7. When serving add lamp and vegetables on platter. Pour gravy over or serve from a gravy boat.
© Cindy’s Table
www.CindysTable.com
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