Being lamb producers their favorite version is using half a boneless shoulder of lamb. However, the recipe works well with a boneless roast of beef as well. The Paste is what gives the meat a distinct, south-of- the-border flavor. I recommend serving the meat with a fresh green salad topped with goat cheese and a good glass of Colebrook red wine. The following recipe will feed 3-4 people.

INGREDIENTS (Those marked* are available at the Saratoga Springs Farmers’ Market)

The Paste (for 1 to 1 1/2 pounds of boneless meat roast):

2          tablespoons Dijon style                         mustard

1          tbsp. canola or olive oil

2          tsp. Saratoga Balsamic and                   Honey Concentrate*

1          tsp. honey*

1          tsp. ground cumin

fresh oregano, minced* (or 1 tsp.                      dried oregano)

1          large clove garlic* diced then                mashed to a coarse paste

fresh hot pepper, minced*  (or 1/4                    teaspoon cayenne pepper, or

            remove the seeds from, half a                dried chipotle pepper, and                    soak in a little hot water until                 soft, then mince—the way                     Mary and Bob like it best)

Put all the above into a food processor or mash in a mortar and pestle.

The Roast:

1 to 1 1/2 pounds boneless lamb shoulder, or boneless sirloin leg roast*

DIRECTIONS

1.  About two hours before cooking, rub the paste all over the roast. Before roasting, scrape off most of the paste and reserve in a small saucepan.

2.  Heat the oven to 500 degrees. Place the roast in a shallow roasting pan on middle rack for about 10 minutes, turning to brown on both sides.

3.  Turn the oven down to 325 or 350, for about 15 to 20 minutes, turning the meat once or twice more, to an internal temperature of 130 degrees. Let rest for 5 to 10 minutes, and the internal temperature should rise to 140 degrees and the meat will be rare to medium rare.

4.  Cut into thin slices, diagonally across the meat, as is customary for London Broil.

5.  If there are any drippings that haven’t burned, deglaze the pan with a little red wine, and add to the reserved marinade paste and heat the mixture to a simmer, pour over meat.

Note: this recipe lends itself well to grilling—you just won’t have the drippings for step 5