Email to becky sims      

Recipe Categories: becky's HOME PAGEAPPETIZERS BakeSale BARS BBQ Beef beef BEVERAGES BREAD BreadMachine BREAKFAST BROTH CAKESandPIES CakesPiesMuffinsCupcakes Camping CANDY CASSEROLES CastIronCooking Chili COOKIES CookingwithCandyBars CookingwithKids CookingwithSoup CopyCat CountryKnowledge CountryWordMeanings CROCKPOT DeepFry Dehydrate Dessert-Frozen DESSERTS Diabetic DIABETIC Dips DRESSINGS DRYRUBS ETHNIC FathersDay FISHandSEAFOOD ForCodyKatelyn FourthofJuly FROSTINGS FRUIT Fruit gamedaysnacks GiftsinaJar Glaze GRAVIES GRILLING GROUNDBEEF Halloween HASHBROWNS HelpfulHints HillbillyCookin HillbillySayingsStories Holiday ICECREAM Leftovers LowFat LOWFAT MARINADES MEATS MemorialDayGrilling MICROWAVE Miscellaneous MothersDay OLDFASHION OldFashionRemedies OldTimeCooking OldWives39Tales OneDishRecipes PASTA PIZZA PORK POTATOES POULTRY PRESSURECOOKER Puddings PUNCH QuickandEasy recipecircuschef39srecipes RICE Rotisserie SALADandDRESSING SALADS SANDWICHES SAUCES Seasoning SIDEDISH SIDE_DISH SNACKS SopsandMops SOUPSandSTEWS Spices SpreadsSyrup Top10of2007 Top10of2008 Top10of2009 Top10recipesof2011 TopTenPecanDesserts Turkey Valentine39sDay VEGETABLES WILDGAME

Roasted Leg of Lamb




Source of Recipe


internet


List of Ingredients




1/4 cup Dijon mustard
2 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 Tbsp. minced garlic
2 tsp. dried oregano
2 tsp. dried thyme
2 tsp. dried rosemary
1 tsp. salt
1 tsp. freshly ground black pepper
5-6 lbs. bone-in leg of lamb


Recipe




Trim lamb of the thin membrane (fell) and ALL fat. Blend Dijon, oil, lemon juice, garlic, herbs, salt and pepper together in a small bowl. Evenly coat surface of lamb. Loosely cover and return to refrigerator to marinate for 2 hours or overnight. Place lamb on a rack in a roasting pan coated with cooking spray. Place lamb in a preheated 450ﾰF oven and immediately reduce oven temperature to 325ﾰF. Roast until internal temperature reaches 160ﾰ F., (for medium) about 20 minutes per pound. Transfer to a warm platter and loosely cover with foil. Allow to stand 15 minutes for easier carving. Slice into thin slices and spoon pan juices over slices. Garnish with rosemary leaves or other fresh herbs. Portion: 3 ounces per serving.