| 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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