Herbal Leg of Lamb

Published on April 3rd, 2010 in St. Clement recipes, Wine recipes

herbed-leg-of-lamb

1/2 cup Dijon-style mustard
1 clove garlic, minced
1/4 teaspoon ground ginger
1 leg of lamb (5-6 lbs)
2 tablespoons soy sauce
1 teaspoon ground rosemary
2 tablespoons olive oil
Watercress & mint for garnish

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Rosemary Roasted Leg of Lamb

Blend mustard, soy sauce, garlic, rosemary and ginger. Beat in olive oil by drops to make a creamy sauce. Dry lamb well with towel. Using a pastry brush, spread sauce over lamb. Place on roasting rack. Let rest in refrigerator several hours before cooking. Roast at 350 degrees for 1 to 1 & 1/2 hrs for medium doneness. Place lamb on heated platter. Garnish with watercress and mint. Serve with mint sauce, if desired.

The lamb leg can be done on the grill on medium heat. Ask your butcher to butterfly the lamb leg which allows the meat to lay flat on the grill.

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