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An Easy Recipe For Roasted Leg Of Lamb With Horseradish Mustard

If you thought your standby mustard had a little spice, get a mouthful of this addictive spread. A. Bauer's original, creamy recipe gets a boost from fresh horseradish, with a smooth texture and a burn we can't get enough of.

Bauer’s has been family owned and operated since 1888, when August Bauer sold hand-crafted mustards from his shop in Queens, New York. His sons, Fred and Rudy, delivered jars of the stuff to local delis. Fred’s son, Fred Bauer Jr., joined the company when he returned from World War II and later led all mustard-making efforts with his sister, Marie Bauer Druery.

Fast-forward more than 120 years to today, when Bart J. Druery IV (grandson of Marie) upholds the legacy of this spicy brown condiment. The original mustard earned the gold medal at the 1931 International Fancy Food Exposition and placed first in Food Distribution Magazine’s Mustard Mania in 1997. Plus, you can catch a jar in a supporting role with Tom Selleck in an episode of CBS’s “Blue Bloods”!

This famously addictive and creamy mustard is ideal for upgrading everyday roast beef sandwiches. Or, whisk with olive oil for a standout dressing to drizzle on warm potatoes or crisp greens.

But our favorite way to get this mustard in our lives? With this easy yet elegant lamb roast: 

Leg Of Lamb With Horseradish Mustard 

1 (7-pound) bone-in leg of lamb*
3 tablespoons olive oil
Salt and pepper, to taste
1 jar A. Baurer's Horseradish Mustard

DIRECTIONS

1. An hour before cooking, take the lamb out of the refrigerator and let it come to room temperature. This promotes faster, more even cooking.
2. Set the lamb on a rack inside a roasting pan. Drizzle with olive oil and rub into the fat and meat, then season liberally with salt and pepper.
3. Turn on the broiler and position a rack below so that the top of the meat is a few inches from the broiler. Broil the lamb for 5 minutes, or until the top of the lamb leg looks seared and browned.
4. Flip the lamb and broil on the other side, another 5 minutes.
5. Remove lamb from oven, turn off broiler and set oven to 325°. Reposition the oven rack to the middle of the oven.
6. Slather the entire leg of lamb with Horseradish Mustard, making sure to get in every nook and cranny.
7. Tent foil loosely over the pan to keep mustard from burning. Return lamb to oven and cook about 2 hours. The lamb will be ready (medium-rare to medium) when the temperature is 135°F (or above). At 135°F the lamb is cooked to medium-rare, but keep in mind it will continue cooking as it rests, which is why we recommend taking it out at this point.
8. Let lamb rest on a cutting board at least 15 minutes before carving.

To complete the meal, serve with a salad of thinly sliced raw fennel, orange slices and green olives, roast potatoes and green beans sautéed with almonds.

Total time: 3 hours, 30 minutes
Serves:  8-10

*We prefer bone-in for flavor, but if you’re nervous about carving meat, no problem. If you buy a boneless leg of lamb, it will most likely come in a net, which holds the shape together. Just make sure the netting is oven-safe before roasting, or tie it up with kitchen twine instead. (Or ask your butcher to do it for you – they know what’s up.)
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