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Mustard Marinated Leg of Lamb

Mustard Marinated Leg of Lamb

Chef: Cary Wolfson
Food Mood: Holiday
Cuisine: Regional American
Servings: 8-10

Ingredients

A large Leg of Lamb, about 6 pounds, trimmed and oven ready.
1/2 cup peeled garlic cut into slivers.
3/4 cup Dijon mustard
3 Tbsp. Soy Sauce
2 cloves mashed garlic
1 tsp. dried ground rosemary
1 tsp. dried thyme
1/2 tsp. ground ginger
1/2 cup olive oil
A large Leg of Lamb about 6 pounds trimmed and oven ready. 1/2 cup peeled garlic cut into slivers. 3/4 cup Dijon mustard 3 Tbsp. Soy Sauce 2 cloves mashed garlic 1 tsp. dried ground rosemary 1 tsp. dried thyme 1/2 tsp. ground ginger 1/2 cup olive oil

Method

Cut all but 2 cloves of garlic into slivers.

Cut slits into surface of lamb. Insert slivers into slits.

Make a paste of: mustard, soy sauce, garlic, rosemary, thyme and ginger.

To the above paste, in droplets, beat in
1/2 cup olive oil to make a mayonnaise-like cream.

With a 1 1/2 inch Bristle Paint Brush, paint lamb with mustard cream.

Refrigerate Overnight.

Pour 1 cup water or Ginger Ale in a roasting pan. Roast uncovered at 350 degrees for 1 1/2 hours. Adjust time and liquid for large roasts. The juices yield a divine gravy.

Allow lamb roast to rest and cool at least 20 minutes before carving. Bon Appetit !

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