Roast leg of lamb
Roast leg of lamb
Ingredients/Components
- freshly ground pepper - 2 3
- Dijon mustard - 1 item
- olive oil - 2 Tbsp
- rosemary - 1 2
- to 8 cloves fresh garlic, slivered - 5 item
How to make roast leg of lamb:
Preheat oven to 450°. Generously grease a roasting pan with Crisco, then sprinkle liberally with flour. I use approximately 1/4 cup of flour. Place the rack in the pan. The Crisco and flour will brown and combine with the pan drippings to make a brown gravy. Remove excess fat and fell from lamb. (The fell is the paper like membrane covering the meat.) Cut small slits in the lamb and insert slivers of garlic into the meat. Rub the meat with freshly ground pepper, rosemary and olive oil. Spread the mustard generously over the surface of the meat. Place the lamb on the rack in the roasting pan. Place leg of lamb in oven and immediately reduce heat to 325°. Roast approximately 30 minutes per pound.Recipe categories: Meat, Lamb/sheep, Roast.
Rating:
Related ingredients:
milk, salt, brown sugar, cornstarch, water, vegetable oil, ginger, egg, beaten, worcestershire sauce
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