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            Roast Lamb


This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest.
Be prepared for many requests for seconds! "

1/4 cup honey or pure maple syrup
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
2 cloves garlic
5 pounds whole leg of lamb
1 teaspoon coarse sea salt

1  In a small bowl, combine the honey or maple syrup, mustard, rosemary, ground black pepper,
    lemon zest and garlic. Mix well and apply to the lamb.
2. Cut 2 garlic cloves into slivers. Cut small slits in surface of meat with a sharp knife and insert garlic slivers.
3. Cover and marinate in the refrigerator overnight.
4. Preheat oven to 450 degrees F (230 degrees C).
5. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
6. Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat
    to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes
    for medium rare.

When you slice the meat, you will see the pockets of roasted garlic in the meat, which enhances the flavor.


This hearty dish comes from Havesathe de Havixhorst in the Drenthe Province in De Wijk, the Netherlands.

6 cups thinly sliced red cabbage (about half of large head)
3/4 cup chopped onion
1/2 cup chopped peeled green apple
1/2 cup dry red wine
1/2 cup crème de cassis
1 cinnamon stick
3 whole cloves
1 1/2 teaspoons sugar
1 1/2 teaspoons balsamic vinegar

2 tablespoons olive oil
1 1/2 pounds lamb neck bones
1 cup canned beef broth
1 cup canned low-salt chicken broth

2 1 1/2- to 1 3/4-pound racks of lamb

1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
1 tablespoon chopped fresh basil

For Cabbage:
Mix first 8 ingredients in heavy large Dutch oven. Bring to boil. Reduce heat and simmer until tender, stirring occasionally, abut 35 minutes. Add vinegar. (Can be made 1 day ahead. Chill.)

For Lamb:
Heat 1 tablespoon oil in heavy large Dutch oven over high heat. Add bones and brown well, about 8 minutes. Add all broth; bring to boil. Reduce heat; simmer until liquid is reduced to 1/2 cup, about 6 minutes. Strain into small saucepan. Set sauce aside.

Preheat oven to 400°F. Heat 1 tablespoon oil in heavy large skillet over high heat. Sprinkle lamb with salt and pepper. Add to skillet; brown on all sides, about 8 minutes. Transfer lamb to baking sheet. Roast lamb to desired doneness, about 8 minutes for medium-rare. Place Lamb on work surface. Let stand 5 minutes.
Meanwhile, rewarm cabbage, stirring often. Bring sauce to simmer. Remove sauce from heat; add butter and whisk just until melted. Mix in fresh basil.

Arrange cabbage on plates. Cut lamb between bones and arrange atop cabbage. Spoon sauce over lamb and serve.

Serves 4

Bon Appétit
April 1996

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