Recipe

Dijon-rosemary Roast Legof Lamb Recipe

Add Step-by-Step Photos	Dtour / All my dishes 1 year, 9 months ago serve with Asparagus with Citrus Mock Hollandaise. I'll post later Prep:15m Cook:105m Servings:12	Dtour
	easy

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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

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 :)

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