MAIN DISHES- VEAL AND LAMB:
Lamb with Mustard Glaze
 

 Lamb with Mustard Glaze

 

Pan juices make a terrific sauce for this dish...
 

½ cup 

 

dijon mustard

 

1 Tbs 

 

soy sauce

 

1 clove 

 

garlic, minced

 

1 Tbs 

 

minced ginger root

 

1 tsp 

 

crushed dried rosemary

 

¼ cup 

 

olive oil

 

6½ lbs 

 

leg of lamb, boned

 

 

1

Preheat oven to 325 degrees F.

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.

3

Place lamb on a rack in a roasting pan and roast for 1 hour and 45 minutes, or until desired doneness.

 

Servings: 8
 

 Recipe Source
San Francisco a la Carte, Junior League of SF



 

 

 

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