Roast Lamb Moutarde
|Leg lamb||7 Pound (3 Kilogram)|
|Salad oil/Dripping||30 Milliliter (2 Tablespoons)|
|Soy sauce||15 Milliliter (1 Tablespoon)|
|Prepared mustard||60 Milliliter (4 Tablespoon)|
|Drained horseradish||15 Milliliter (1 Tablespoon)|
|Garlic powder||1⁄4 Teaspoon (1 Milliliter)|
|Rosemary/Sweet basil||1⁄2 Teaspoon (2 Milliliters)|
|Fresh mint sauce||1 Tablespoon|
Trim heavy fat from the inside of the lamb leg.
Wipe meat with a damp cloth and arrange in a shallow roast pan.
Combine remaining ingredients and brush spread over the lamb coating the lean surfaces generously.
Leave at room temperature for an hour or two.
Roast at 350F (180C) for 2 1/2 to 3 hours, basting occasionally.