Mustard-Coated Roast Leg of Lamb

Ingredients

5 to 6 pound leg of Lamb

3 cloves Garlic

½ c Dijon Mustard

1 tbsp Soy Sauce

½ tsp ground Ginger

1 tsp dry Rosemary

Directions

Preheat oven to 325 degrees.  Mince or press 1 clove of Garlic. In a small bowl, stir together minced Garlic, Mustard, Soy, Ginger, and Rosemary; 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. Completely coat roast with Mustard mixture.  Insert a meat thermometer into the thickest portion of the leg of Lamb without allowing the thermometer to touch bone; Let stand at room temperature for 1 hour. Roast uncovered in oven until meat thermometer registers degree of doneness preferred (about 30 minutes per pound for medium doneness). Remove Lamb to a platter; let stand for 10 to 15 minutes.

To carve, grasp narrow end of leg (protect hand with a potholder or cloth) and slice meat, cutting parallel to leg bone. Serve with juices.

Makes an average of 6 to 8 servings.

Abstinent Measuring

4 oz = 1 protein

*contribution from Area II Cookbook 2004