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Categories:Viewed: 18 - Published at: 3 years ago
Ingredients
- 6 lb. leg of lamb, trimmed of excess fat
- 1/2 c. Dijon mustard
- 5 to 6 Tbsp. parsley, minced
- 1 Tbsp. rosemary, minced
- 1 1/2 tsp. lemon thyme, minced
- 1 or 2 cloves garlic, minced
- 2 Tbsp. soy sauce
- 2 Tbsp. olive oil
Method
- The night before combine all of the coating ingredients except the oil, then gradually beat in oil to make a mayonnaise-like consistency.
- Paint this coating on the lamb with a spatula, then cover and refrigerate.
- Bring out 30 minutes ahead the next day, then roast at 350° for about 1 hour or until it registers about 140° (about 10 minutes per pound for medium-rare, bone-in).
- Let rest before carving.
- May use a boned leg of lamb and grill instead.
