This recipe is very special to us here at Chez Nous. You see, on our first date, Nico and I decided to get together and cook a rabbit (it’s not weird that that was our first date…we knew each other before, calm down). Rabbit in Mustard Sauce is his dad’s favorite way to cook it, he told me, but the last time he was in charge he burned the rabbit. I decided that we should try our own version of Lapin a la Moutarde. We looked up several recipes and decided on something. The flavor was great, but the meat ended up a little tough, we weren’t very experienced in cooking rabbit. The date went over well anyway.
Herbed Roast Leg of Lamb
Today, I want to share with you my recipe for Roast Leg of Lamb. I love this recipe! It seemed like a perfect dish for our Domestic Union celebration, but with 50 guests, boy did we need a lot of it! This is one of the oldest recipes in my repertoire. I have made a version of this lamb for Thanksgiving and any other holiday when someone would buy me a lamb leg since I was in high school. It was inspired by my father. When we had a bit of money for meat in Belarus in the summer, we would take our lamb into the woods, start a fire and stab it all over and shove garlic in before baking it. My dad would walk around in the woods and find an evergreen tree with little berries, I think it was juniper. We would place that with the meat over the fire and allow it to roast. I wanted to incorporate the garlic and smoked herb flavor and add in some freshness by adding lemon juice and zest. Please do not overcook the lamb!