Because so much lamb is grown in the Hill Country, we’ve experimented with just about every cut. Although they’re not generally considered to be one of the premium cuts of lamb, we just really love the shanks. Now, they take some special treatment, and they’re not going to fit into your 30-minute supper time frame, but when you have the time for a longer cooking dish, you’ll be rewarded with falling off the bone tender meat and a wallop of flavor.
6-9 pound leg of lamb
⅔ cup Fredericksburg Farms Garlic & Chile Mustard
Remove as much surface fat from the leg of lamb as possible. In a small bowl mix together the Garlic & Chile Mustard and Longhorn Dip mix, blending well; set aside. Using a sharp paring knife make several slits on both sides of the lamb leg and spoon some of the mustard paste into each slit. Push the paste deep into the slits with your finger. Place the leg in a large roasting pan and spread the remaining mustard paste over the surface of the meat. Brush the meat liberally with olive oil, then pour a generous splash of dry white wine over the meat, turning it to coat all sides. Cover the meat with plastic wrap and, turning it from time to time, let it marinate for three hours at room temperature.
Preheat the oven to 450 degrees. Remove the plastic wrap from the meat. Salt and pepper the meat all over, then add 1 cup of the beef broth to the pan along with the garlic cloves. Put the meat (uncovered) in the preheated oven. After 15 minutes, reduce the heat to 350 degrees and baste meat with roasting juices. Continue to roast the meat to desired degree of doneness, adding the additional cup of beef broth as needed to main a constant level of liquid. Internal temperature for rare meat will be 140 degrees; medium 150 degrees, and well done 160 degrees. Cooking time will be about 1½-2 hours.
When the meat is done, remove it from the pan and transfer to a serving platter to rest. Skim all fat from the surface of the roasting pan. Return pan to medium-high heat and stir in ¼ cup of dry white wine, scraping and stirring to remove any browned bits from the bottom of the pan. Stir in the Orange Chipotle Grilling Glaze and cook until liquid has thickened, about 5 minutes. Press the sauce through a fine strainer using the back of a wooden spoon to push the garlic through the strainer. Whisk sauce to blend and keep warm over low heat. Carve the leg of lamb and pass the sauce separately.