I adjusted the recipe by doubling everything except the lemon zest, but then I added 2 tablespoons lemon juice and 5 tablespoons plum butter. I also used course grain mustard (IKEA brand) instead of the dijon style, and I was more generous with the salt (put on just before roasting). I did not use a tent, nor any water in the oven, and I used a Fisher & Paykel Aerotech in the roasting mode (20 min high heat, followed by 1h10m at 320 degrees F). I used a meat thermometer to measure 150 degrees F internal temp, which gave me a medium roast (I had a 5.5 pound bone-in leg). The outside was blackened, but that was fine with me, and the roast turned out beautifully -- very tasty. I also decided to make a mint plum sauce to go with the roast, which I made by brewing mint leaves in a cup of boiling water and adding about 3 tablespoons plum butter and a teaspoon of honey. That was a great addition, but the lamb was delicious by itself.
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I adjusted the recipe by doubling everything except the lemon zest, but then I added 2...