Dijon-Rosemary Roast Legof Lamb
From dtour 17 years ago
- 105 minutes to make
- Serves 12
serve with Asparagus with Citrus Mock Hollandaise. I'll post later
Ingredients
- 3 TBS dijon-style mustard shopping list
- 1 TBS finely chopped shallot shopping list
- 1TBS lemon juice shopping list
- 1 TBS olive oil shopping list
- 1 TBS snipped fresh rosemary or 1/2 tsp dried rosemary crushed shopping list
- 2 to 3 cloves garlic, minced shopping list
- 1/2 tsp salt shopping list
- 1/2 tsp pepper shopping list
- 1 6-pound whole leg of lamb with bone. shopping list
- whole cloves shopping list
How to make it
- In a small bowl whisk together mustard, shallot, lemon juice, oil, rosemary, garlic salt and pepper. Trim fat from meat.
- Score meat and stick cloves into leg of Lamb as you would do with Ham.
- Place meat fat side up, on a rack in a shallow roasting pan
- Roast in a 325 oven until desired doneness. Allow 1 3/4 to 2 1/4 hrs for med. rare doneness (140 F) or 2 1/4 to 2 3/4 for med. doneness. (155F). Transfer meat to serving platter.
- Cover with foil; let stand for 15 minutes before carving.
- Remove the whole cloves :)
The Rating
Reviewed by 3 people-
5 for recipe and for avatar! In Italy we appreciate lamb
romagourmet
in Rome loved it
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This was awesome smelling and tasting. Thanks so much for the post. Joymarie
mystic_river1
in Bradenton loved it
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