Leg of Lamb with mustard, garlic, and rosemary
This is a very simple lamb recipe that I invented on a recent ski trip.
Leg of Lamb with mustard, garlic, and rosemary
1/4 cup olive oil
3-4 large cloves of garlic
2T Dijon mustard
3T chopped rosemary
Make 1/2" slits in the top and sides of the leg of lamb about
1" apart. Slice enough garlic slivers to fill each slit, and push
the garlic slivers completely into the slits. This should use 1-2
cloves of garlic.
Chop up the remaining garlic, and combine with the oil, rosemary, and mustard
to form a paste. Spread the paste evenly over the top of the lamb.
Preheat oven to 425
Cook the lamb for 30-40 minutes at 425, then lower the oven to 375
and continue cooking for an additional 12 minutes/pound for medium rare,
20 minutes/pound for medium.
Source: rec.food.recipes
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