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Pan juices make a
terrific sauce for this dish...
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½
cup |
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dijon mustard |
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1
Tbs |
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soy
sauce |
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1
clove |
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garlic, minced |
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1
Tbs |
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minced ginger root |
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1
tsp |
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crushed dried rosemary |
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¼
cup |
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olive oil |
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6½
lbs |
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leg
of lamb, boned |
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1 |
Preheat oven
to 325 degrees F. |
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2 |
Combine
mustard, soy sauce, garlic, ginger and rosemary.
Gradually whisk in olive oil. With a brush, coat
lamb thickly and evenly with the mixture and let
stand at room temperature for 2 hours. Reserve
any extra glaze to baste lamb while roasting. |
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3 |
Place lamb
on a rack in a roasting pan and roast for 1 hour
and 45 minutes, or until desired doneness. |
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Servings: 8
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Recipe Source |
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San Francisco a la Carte, Junior League of SF |
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