Leg of lamb with mustard garlic and rosemary
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Leg of lamb | |
| ¼ | cup | Olive oil |
| 3 | larges | Garlic clove |
| 2 | tablespoons | Dijon mustard |
| 3 | tablespoons | Rosemary; chopped |
| From: andrea@moonlight.berkeley.edu (Andrea Goldsmith) On | ||
Directions
Make ½" slits in the top and sides of the leg of lamb about 1" apart.
Slice enough garlic slivers to fill each slit, and push the garlic slivers completely into the slits. This should use 1-2 cloves of garlic.
Chop up the remaining garlic, and combine with the oil, rosemary, and mustard to form a paste. Spread the paste evenly over the top of the lamb.
Preheat oven to 425.
Cook the lamb for 30-40 minutes at 425, then lower the oven to 375 and continue cooking for an additional 12 minutes/pound for medium rare, 20 minutes/pound for medium.
27 JUN 95 230306 -0600
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Related recipes
- Apricot mustard glazed leg of lamb
- Barbecued butterflied leg of lamb with mint
- Garlic and rosemary lamb
- Garlic rosemary-marinated lamb chops
- Grilled leg of lamb with garlic and rosemary - bon appeti
- Herb garden leg of lamb
- Herbed leg of lamb
- Honey, mustard and garlic glazed lamb
- Lamb with garlic mint sauce
- Leg of lamb
- Leg of lamb mediterranean
- Leg of lamb with green olives, prunes and roasted shallots
- Leg of lamb with honey horseradish glaze
- Leg of lamb with mustard garlic & rosemary
- Leg of lamb with mustard~ garlic~ & rosemar
- Marinaded butterflied leg of lamb with mustard sauce
- Rack of lamb with herbed mustard
- Roast lamb with garlic and rosemary
- Roast leg of lamb with mustard and red wine sauce
- Roasted lemon/rosemary leg of lamb