Lemon-roasted leg of lamb
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 3-Lb Leg of Lamb | |
| ½ | cup | White Vinegar |
| ½ | cup | Water |
| Juice Of 1 Lemon | ||
| Rind Of 1/2 Lemon, chopped | ||
| 1½ | teaspoon | Dry Mustard |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
Preheat oven to 300 F. Prepare lamb by making small inch-deep incisions, spaced 1 inch apart. In a small saucepan place remaining ingredients. Bring to a boil and pour over lamb. Bake for 1½ hrs, basting frequently. When serving, Slice thin and spoon pan juices over meat.
Yield: 4 servings
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 04-30-95 (164) Fido: Home Co
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