Lamb Forequarter Classic Roast
Step by Step Instructions to Cook a Lamb Forequarter with Mustard and Redcurrant Glaze
The lamb forequarter, poor cousin to the lamb leg and loin, is a wonderful versatile cut, and you can use the neck orshoulder.
Usually I ask my butcher to bone the forequarter, and press it down as flat as possible. Then I spread herbed stuffing, pull the flap over tightly and secure with skewers.
But the forequarter itself is delightful when roasted just as it is. This recipe uses a glaze of mustard and redcurrant jelly. Bon appetit!
2 tablespoons of Dijon Mustard
1/4 cup of redcurrant jelly
1-2 cloves garlic, crushed
2 teaspoons of soya sauce
2 teaspoons of oil
Prepare the Lamb
Preheat oven to moderate.
Trim the excess fat from the lamb leaving a thin layer.
Place the forequarter on a rack in a roasting dish.
Prepare the Glaze
Combine the mustard, redcurrant jelly, garlic, soya sauce and oil in a small pan.
Stir over low heat until the the jelly has melted.
Glaze the lamb
Brush the glaze over the lamb.
Add one cup of water to the roasting dish.
Roast for 30 minutes
Baste and return to the oven
Baste the lamb frequently
Let the lamb cook for about 90 minutes or until desired basting frequently with the juices and glaze.
Let the lamb stand for ten minutes before serving
Roast Forequarter of Lamb
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