Kosher Food Consultants

Few Americans love lamb.
so when my brother and sister-in-law, Anne and Jack, were coming to dinner, I defrosted the boneless leg of lamb, bought from Costco a few weeks ago, to serve.
Slathered it all over with a piquant mixture of dijon mustard, a drizzle of honey, some olive oil, fresh rosemary and thyme. Covered, it sat in the ‘frig overnight. Roasted it in preheated 450 oven for 35 minutes, reduced the heat to 350. and continued cooking this 4 1/2 pound roast for 20 minutes per pound or until the juices ran pink when pierced.
This calls for a Brit-type mint sauce - not the sweet jelly variety usually served here. Simple - take a bunch of mint, use scissors to cut it in big pieces into the blender jar. Add a rounded tablespoon brown sugar, about 1/3 cup malt vinegar, 1-2 tablespoons olive oil and give it a whirl. Process until completely blended. Serve at room temperature….rave reviews. Leftovers were transformed into a lamb curry - lamb steeped in coconut milk overnight.

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