Leg Of Lamb With Mustard Glaze
A simple recipe, but quite tasty!
1 leg of lamb (6-8 pounds)
Salt
Pepper
1/2 teaspoon finely-crushed rosemary
1 clove garlic, pureed
1 cup prepared mustard
1 12-oz bottle of beer
Oven: 400/325 degrees
Sprinkle the lamb lightly with salt and pepper. Rub all over with the rosemary. Combine the garlic with the prepared mustard and spread all over the meat. Place in the refrigerator for the coating to set, about twenty minutes.
Transfer to a shallow roasting pan and pour half the beer into the bottom of the pan. Roast at 400 degrees for ten minutes, or until mustard begins to darken. Reduce heat to 325 degrees, and pour on the remaining beer. Roast lamb until done, allowing about 30 minutes to the pound, and basting every half hour with pan drippings. Serves eight or more.
1 leg of lamb (6-8 pounds)
Salt
Pepper
1/2 teaspoon finely-crushed rosemary
1 clove garlic, pureed
1 cup prepared mustard
1 12-oz bottle of beer
Oven: 400/325 degrees
Sprinkle the lamb lightly with salt and pepper. Rub all over with the rosemary. Combine the garlic with the prepared mustard and spread all over the meat. Place in the refrigerator for the coating to set, about twenty minutes.
Transfer to a shallow roasting pan and pour half the beer into the bottom of the pan. Roast at 400 degrees for ten minutes, or until mustard begins to darken. Reduce heat to 325 degrees, and pour on the remaining beer. Roast lamb until done, allowing about 30 minutes to the pound, and basting every half hour with pan drippings. Serves eight or more.
posted by Nightowl | 3/16/2007
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