Mustard Coated Roast Leg Of Lamb
|Garlic||3 Clove (15 gm)|
|Dijon mustard||1⁄2 Cup (8 tbs)|
|Soy sauce||1 Tablespoon|
|Ginger||1⁄2 Teaspoon, ground|
|Dry rosemary||1 Teaspoon|
|Salad oil||1⁄4 Cup (4 tbs)|
|Leg of lamb||6 Pound|
Mince or press 1 clove of the garlic.
In a small bowl, stir together minced garlic, mustard, soy, ginger, rosemary, and oil; set aside.
Place meat on a rack in a shallow roasting pan.
Cut remaining 2 cloves garlic into slivers.
Cut small gashes in surface of lamb and insert garlic slivers
With a brush, completely coat roast with mustard mixture.
Insert a meat thermometer into thickest portion of meat without touching bone; let stand at room temperature for 1 hour.
Roast, uncovered, in a 325° oven until meat thermometer registers degree of doneness preferred
Remove lamb to a platter; let stand for 10 to 15 minutes.
Skim fat from pan drippings; reheat drippings and pour into a small container.
To carve, grasp narrow end of leg (protect hand with a potholder or cloth) and slice meat, cutting parallel to leg bone.