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Mustard Coated Roast Leg Of Lamb

Magical.Palate's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Roasted
Interest: 
Everyday

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