Mustard-Coated Roast Leg of Lamb
A trimmed, garlic-infused leg of lamb, with a coat of herbs and mustard, is roasted to tender perfection.
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.