| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | American, Meat | 4 | Servings |
INGREDIENTS
| 1 | Leg of lamb, boned&rolled | |
| 1 | JAR Honey Mustard | |
| 2 | Cloves Garlic, Slivered up | |
| TO 3 | ||
| Onions, Peeled And Cut In | ||
| cut in 1/8ths | ||
| Potatoes, peel cube |
INSTRUCTIONS
Cut slits in the Lamb and insert slivers of garlic into the slits. Smear the leg of lamb with the honey mustard and refrigerate for 24 hours. Before cooking the lamb, let is sit until it is at room temperature. In the meantime, cut up onions and potatoes. When ready to cook, put potatoes and onions in bottom of roasting pan you have lined with foil. Put lamb on rack over the onions and potatoes. Turn oven to 425øF and cook the lamb for 20 minutes, or until the lamb is browned on the outside. Lower temp. to 350øF, cook till done. NOTES : Start this recipe 24 hours ahead. Recipe by: Sandi Brooks (Wfcj53B) Posted to recipelu-digest by Nesb2 <Nesb2@aol.com> on Feb 28, 1998
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