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Categories:Viewed: 48 - Published at: 9 years ago
Ingredients
- 4 to 6 pounds Leg of Lamb
- 1 clove garlic slivered
- 1 small piece ginger root slivered
- 1/3 cup dijon mustard
- 1 teaspoon honey
- 1 clove garlic crushed
- 1/2 teaspoon dried rosemary crushed
- 1/2 teaspoon thyme
- 2 tablespoon olive oil
- 2 tablespoon soy sauce
Method
- Using an ice pick prick holes in a lattace pattern into the lamb. Insert slices of garlic and alternating with ginger root.
- In a small bowl heat mustard with honey crushed garlic rosemary and thyme. Slow heat in olive oil until thickened. Beat in soy sauce. Spread over lamb. Let stand 3 to 4 hours.
- Preheat oven to 450 degrees. Place lamb on a rack in pan and roast in oven for 15 minutes. Reduce oven to 350 degrees and continue cooking roast for 15 to 17 per pound.
- Add beef broth to pan for drippings for a sauce.
- Meat should be at room temperture before putting meat in oven to cook.
