Roast Leg Of Lamb
|Mustard||3 Tablespoon (Coarse Grained)|
|Garlic||2 Clove (10 gm), minced|
|Dried rosemary leaves||1 1⁄2 Teaspoon, crushed|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Leg lamb||1 , well trimmed, boned, rolled and tied|
Preheat oven to 400°F Combine mustard, garlic, rosemary and pepper.
Rub mustard mixture over surface of lamb.
Place roast on meat rack in shallow, foil-lined roasting pan.
Insert meat thermometer in thickest part of roast.
Roast 15 minutes.
Reduce oven temperature to 325°F; roast 20 minutes per pound until roast registers 150°F for medium.
Transfer roast to cutting board; tent with foil.
Let stand 10 minutes before carving.
Temperature will continue to rise 5° to 10°F during stand time.
Cut strings; discard.
Carve roast into thin slices; serve with mint jelly, if desired.