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Roast Lamb Moutarde

Grannys.kitchen's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Roasted

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