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Roast leg of lamb

Roast leg of lamb
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CookItEasy.net
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Ingredients/Components

  • leg of lamb - 5 6
  • Arrange fat side up on rack in roasting pan
  • mint jelly - 1/2 c
  • fresh parsley, chopped - 1/2 c
  • beef bouillon - 1 c
  • Honey-Mustard Glaze:1/2 c
  • honey - 1/2 c
  • salt - 1 tsp
  • pepper - 1/2 tsp
  • Fresh Mint Sauce:1/4 c
  • brown sugar - 2 Tbsp
  • vinegar - 1 c

How to make roast leg of lamb:

Rub lamb with salt and pepper. Arrange fat side up on rack in roasting pan. Roast at 325° for 28 minutes per pound for medium or until meat thermometer registers 165°. Baste during last hours of cooking with either Mint or Honey-Mustard Glaze. Serve with Mint Sauce after roast has set for 20 minutes to retain juices.Mint Glaze:1 onion, chopped1/2 c. mint jelly1/2 c. fresh parsley, chopped1 c. beef bouillon Discard excess fat from roasting pan; add ingredients and blend.Honey-Mustard Glaze:1/2 c. prepared mustard1/2 c. honey1 tsp. salt1/2 tsp. pepper Blend mustard, honey, salt and pepper until smooth.Fresh Mint Sauce:1/4 c. mint leaves, finely chopped2 Tbsp. brown sugar1 c. vinegar Prepare Mint Sauce at least 2 hours in advance of serving. Combine the mint leaves, sugar and vinegar and let stand for 2 hours, stirring occasionally to dissolve sugar. Serve cold with hot lamb.

Recipe categories: Meat, Lamb/sheep, Roast.

Rating:
Roast leg of lamb
4.3
Average rating: 4.3 of 5, total votes: 3
Cook. Time: PT2H10M
Total Time: PT2H10M


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