Herbed Leg Of Lamb
|Lamb leg||4 Pound, butterflied (boneless, roasted)|
|Garlic||2 Clove (10 gm)|
|Dry mustard||1 Tablespoon|
|Lemon juice||1 Teaspoon|
|Soy sauce||1 1⁄2 Tablespoon|
Rub all surfaces of lamb with one of the garlic cloves, peeled and halved.
Then cut both cloves into slivers.
Slit outside of lamb at intervals and insert sliced garlic into slits.
Mix the mustard, salt, pepper, thyme, rosemary, lemon juice, and soy sauce.
Spread over both sides of lamb.
Place on microproof meat rack in shallow baking dish.
Cook, covered loosely with waxed paper, on 70 (roast) 8 to 10 minutes per pound for medium and 1 0 to 12 minutes per pound for well done.
Let stand 10 minutes before slicing.