| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Lamb |
1 |
Servings |
INGREDIENTS
| 8 |
lb |
Leg of lamb; * see note |
| 1/2 |
c |
Dijon mustard |
| 2 |
|
Lemons; juiced |
| 2 |
tb |
Olive oil |
| 1/2 |
c |
Soy sauce |
INSTRUCTIONS
Punture a finger sized hole in meat and place 6 garlic cloves inside.
Sprinkle rosemary. salt and pepper over lamb. Marinate over night with
dijon mustard, lemon juice, olive oil, soy sauce. One hour before cooking
remove from refrigerator and allow lamb to reach room temperature. Cook
lamb with foil at 350 degrees for one hour and remove foil. Insert meat
thermometer and baste every 15 minutes until done. When lamb is golden amd
crispy, pour 1/2 cup red wine or 1/2 cup soy sauce over the meat. Remove
from oven and baking tray and let it stand for 20 minutes before carving.
For sauce: Add one cup of chicken stock or 1 cup of water to the au jous
in baking tray. Strain and pour on tip of the sliced lamb. Garnsih with
Rosemary.
Recipe By : Home and Family
Posted to MC-Recipe Digest V1 #294
Date: Mon, 11 Nov 1996 09:35:55 +0000
From: ctapping@pop.usit.net
Serving Ideas : Roasted Baby New Potatoes,French Green Beans
NOTES : Ask butcher to take gland out of leg to take out the gamey quality
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