Recipe

Dijon-rosemary Roast Legof Lamb Recipe


Dijon-Rosemary Roast Legof Lamb Recipe
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serve with Asparagus with Citrus Mock Hollandaise. I'll post later

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Ingredients
  • 3 TBS Dijon-style mustard
  • 1 TBS finely chopped shallot
  • 1TBS lemon juice
  • 1 TBS olive oil
  • 1 TBS snipped fresh Rosemary or 1/2 tsp dried rosemary crushed
  • 2 to 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 6-pound whole leg of lamb with bone.
  • Whole cloves

Directions
  1. In a small bowl whisk together mustard, shallot, lemon juice, oil, rosemary, garlic salt and pepper. Trim fat from meat.
  2. Score meat and stick cloves into leg of Lamb as you would do with Ham.
  3. Place meat fat side up, on a rack in a shallow roasting pan
  4. 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.
  5. Cover with foil; let stand for 15 minutes before carving.
  6. Remove the whole cloves :)

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Comments


This was awesome smelling and tasting. Thanks so much for the post. Joymarie


I'm right there with mystic_river1's comments. This lamb recipe looks absolutely luscious!
Cheers!!!


5 for recipe and for avatar! In Italy we appreciate lamb


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