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Recipe Tags: Time To Make Main Ingredient Cuisine Preparation Occasion South West Pacific Very Low Carbs Lamb Sheep African Australian Greek European Dinner Party Holiday Event English Dietary Low Sodium High Protein Low Carb St Patricks Day High In Something Low In Something Meat

Rosemary Mustard Roast Leg Of Lamb

Before coming to zaar i seldom cooked lamb. Now i fix it often. This recipe was in one of those supermarket booklets. I made a couple of changes and we loved the results. The cooking time includes the time needed to allow the roast to marinade in the refrigerator.

Steps

Rinse the lamb under running water , blot dry.
With the.
Put a sliver of garlic in each , roll the meat into a roll and tie with cooking twine.
Mix the mustard , rosemary and black pepper together.
Rub over the outside of the rolled meat , wrap meat in foil and place in refrigerator for 4 to 6 hours.
Preheat oven to 400 degrees , place the roast on meat rack in shallow roasting pan and insert meat thermometer into thickest part of roast.
Add approximately 1 cup of warm water to bottom of roasting pan , the roast should rest on rack above the water.
Place roast in preheated oven and cook for 15 minutes.
Lower the temperature to 325 degrees and continue roasting for 20 minutes per pound for medium or until meat thermometer registers 145 degrees.
If you like your lamb well done , you will need to adjust the cooking time to suit your taste.
Remove the roast from the oven and cover with foil allowing to rest for 10 to 15 minutes before carving.
While meat is resting , warm abou.

Ingredients

whole grain dijon mustard, garlic cloves, dried rosemary, fresh ground black pepper, leg of lamb, mint jelly