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A trimmed leg of lamb is garlic-infused,
herb and mustard-coated and roasted to perfection.
Mustard-Coated Roast
Leg of Lamb
- 3 garlic cloves, peeled
- 1/2 cup Dijon mustard
- 1 tablespoon soy sauce
- 1/2 teaspoon ground ginger
- 1 teaspoon dry rosemary
- 1/4 cup olive or vegetable oil
- 1 (5 to 7 pound) leg of lamb, trimmed
of fat
- Mince or press 1 clove of the garlic;
place in a small bowl and stir in mustard, soy sauce, ginger,
rosemary, and oil. Set aside.
- Place lamb on a rack in a baking pan.
Cut remaining 2 garlic cloves into slivers. Cut small slashes
in surface of meat and insert garlic slivers. Brush meat with
mustard mixture, coating completely. Let stand at room temperature
for 1 hour.
- Roast in a 325°F (160°C) oven
until a meat thermometer inserted in the thickest part of meat
(not touching bone) registers 135°F to 140°F
(60°C) for rare, about 1 1/2 hours.
- Transfer meat to a platter; keep warm.
- Skim and discard fat from pan juices;
reheat juices and pour into a small serving dish.
- To carve, grasp narrow end of leg (protect
your hand with a pot holder) and slice meat, cutting parallel
to bone. Offer juices to spoon over individual servings.
Makes 6 to 8 servings.
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