Roasted Leg of Lamb with Grainy Mustard, Rosemary & Ginger
Description
Growing up, I never experienced lamb. As an adult, I was reluctant to taste it. At first, I piled on the mint jelly. But eventually the seductive succulence of a well-cooked cut of lamb got to me. Now I’m a believer.
Ingredients
At a glance
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
6
3 tbsp Pommery or other grainy mustard
1 tbsp minced fresh rosemary
2 cloves garlic, pushed through a garlic press
1 tbsp grated fresh ginger
1 tbsp soy sauce
1 tbsp olive oil
3 – 4 lb boneless leg of lamb, tied
Methods/steps
Preheat oven to 350˚F.
Combine mustard, rosemary, garlic, ginger, soy sauce and olive oil. Rub mixture on lamb.
Roast at 350˚F, uncovered, until internal temperature reaches 130˚F for medium-rare. Let rest 15 minutes before carving.
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