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Rosemary- Mustard Roast Leg Of Lamb

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Ingredients

Adjust Servings:
3 tablespoons whole grain dijon mustard
2 garlic cloves, sliced
1 1/2 teaspoons dried rosemary, crushed
1/2 teaspoon fresh ground black pepper
1 (4 lb) leg of lamb, well trimmed, boned
mint jelly

Nutritional information

369.4
Calories
222 g
Calories From Fat
24.7 g
Total Fat
10.6 g
Saturated Fat
121.6 mg
Cholesterol
154.7 mg
Sodium
0.6 g
Carbs
0.3 g
Dietary Fiber
0.1 g
Sugars
34 g
Protein
186g
Serving Size

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Rosemary- Mustard Roast Leg Of Lamb

Features:
    Cuisine:

    Used fresh garlic from my brother's garden and fresh rosemary from my herb garden. Local free range lamb, too! The leftovers were used astutely in this recipe: Recipe #482992 to resounding success! Reviewed for ZWT 8.

    • 520 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    Rosemary-Mustard Roast Leg of Lamb, Before coming to Zaar I seldom cooked lamb Now I fix it often This recipe was in one of those supermarket booklets I made a couple of changes and we loved the results The cooking time includes the time needed to allow the roast to marinade in the refrigerator , Used fresh garlic from my brother’s garden and fresh rosemary from my herb garden Local free range lamb, too! The leftovers were used astutely in this recipe: Recipe #482992 to resounding success! Reviewed for ZWT 8 , We did extra garlic and a mix of fresh and dried rosemary Enjoyed by all for our first lamb roast


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    Steps

    1
    Done

    Rinse the Lamb Under Running Water, Blot Dry.

    2
    Done

    With the Tip of a Sharp Knife, Make Several Pockets at Random Intervals in the Meat.

    3
    Done

    Put a Sliver of Garlic in Each, Roll the Meat Into a Roll and Tie With Cooking Twine.

    4
    Done

    Mix the Mustard, Rosemary and Black Pepper Together.

    5
    Done

    Rub Over the Outside of the Rolled Meat, Wrap Meat in Foil and Place in Refrigerator For 4 to 6 Hours.

    6
    Done

    Preheat Oven to 400 Degrees, Place the Roast on Meat Rack in Shallow Roasting Pan and Insert Meat Thermometer Into Thickest Part of Roast.

    7
    Done

    Add Approximately 1 Cup of Warm Water to Bottom of Roasting Pan, the Roast Should Rest on Rack Above the Water.

    8
    Done

    Place Roast in Preheated Oven and Cook For 15 Minutes.

    9
    Done

    Lower the Temperature to 325 Degrees and Continue Roasting For 20 Minutes Per Pound For Medium or Until Meat Thermometer Registers 145 Degrees. If You Like Your Lamb Well Done, You Will Need to Adjust the Cooking Time to Suit Your Taste.

    10
    Done

    Remove the Roast from the Oven and Cover With Foil Allowing to Rest For 10 to 15 Minutes Before Carving.

    11
    Done

    While Meat Is Resting, Warm About 1/2 Cup of Mint Jelly.

    12
    Done

    Slice Into 10 Equal Portions and Serve With Warmed Jelly.

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    Vienna Chambers

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