Lemonroasted 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
Recipe by: Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 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
Related recipes
- Barbecued leg of lamb
- Glazed leg of lamb
- Grilled leg of lamb
- Herbed roast leg of lamb
- Honey baked leg of lamb
- Honey leg of lamb
- Leg of lamb
- Lemon glazed lamb
- Lemon marinaded lamb's leg
- Lemon-herb lamb roast
- Lemon-roasted leg of lamb
- Lemonherb lamb roast
- Marinated leg of lamb
- Oven-roasted leg of lamb
- Roast leg of lamb
- Roast marinated leg of lamb
- Roasted leg of lamb
- Roasted lemon/rosemary leg of lamb
- Roasted milk-fed leg of lamb
- Roasted stuffed leg of lamb