Roast Leg of Lamb
Makes 10 servings
|3||tablespoons coarse-grained mustard|
|2||cloves garlic, minced*|
|1-1/2||teaspoons dried rosemary, crushed|
|1/2||teaspoon black pepper|
|1||leg of lamb, well trimmed, boned, rolled and tied (about 4 pounds)|
|Mint jelly (optional)|
*For a more intense garlic flavor inside the meat, cut garlic into slivers. Cut small pockets at random intervals throughout roast with the tip of a sharp knife; insert the garlic slivers.
- Combine mustard, garlic, rosemary and pepper. Rub mustard mixture over lamb. Place roast on meat rack in foil-lined shallow roasting pan.** Preheat oven to 400°F. Roast 15 minutes. Reduce oven temperature to 325°F; roast about 20 minutes per pound for medium or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of roast.
- Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5° to 10°F during stand time.
- Cut strings from roast; discard. Carve into 20 slices. Serve with mint jelly, if desired.
|Serving Size:||2 lamb slices (without mint jelly)|
|Saturated Fat||2 g|
|Total Fat||7 g|
|Calories from Fat||37 %|
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