2 lb or 1 kg Boneless leg of lamb
2 chopped Garlic Cloves
1 twig of Rosemary
Salt and Pepper
Fry the lamb together with Rosemary just so you get a nice browning on both sides. Place the lamb in the oven and let it roast for about 40 min at a temp 350F or 180C Check the inner temperature with a thermometer and it should be ready when it is around 160F or 70C, (mine was red inside).
Chop all the herbs, garlic lemon zest and mix it with some olive oil.
Let the meat rest for 5 minutes and coat the lamb in mustard and sprinkle the herb fusion on top. And roast it for another 5 minutes before cutting.
Balsamic Chanterelle Zest
Juice that is left over from the meat (when it has been roasted)
1 Chopped Shallot
Dried or fresh chanterelle (as much as you like) If you use dry chanterelle you should wet them in a glass of water so they get soft
Salt and pepper
If you used dry chanterelle you have to wet them and the squeeze the water out of them before you fry them with the shallot and make sure you sprinkle with salt and pepper once you are frying. Add the meat juice and Balsamic vinegar and bring to a quick boil…add salt or pepper if needed.
I served this with oven baked Brussels sprouts and Asparagus with salt, pepper, olive oil and lemon Juice