Leg of Lamb with Roasted Vegetables

Friday, Feb. 3

Unlike the one we cooked December 21, 2006, we bought this leg o' lamb bone-in so that Holt could meticulously butterfly it and make a little Scotch broth with the bone. He rubbed the meat with Julia Child's classic lamb marinade from The Way to Cook: two cloves of garlic mashed to a paste with salt, some rosemary and thyme, mixed with a couple of tablespoons of Dijon mustard and an equal amount of lemon juice, and whipped up with some oil. She adds soy, he doesn't. He roasted it first at 450 for 15 minutes, then down to the People's Temperature, and halfway along he threw in some handfuls of peeled shallots, and batons of potatoes and carrots to roast in the juices. When the thermometer went ping at 120 degrees, he hauled the roast out to rest, put the vegetables in the toaster oven to keep warm, and deglazed the pan with red wine for a sauce. A suitably hearty meal for the cold weather we're getting now, with the advantage of plenty of leftovers for later in the week.