Prep 20 mins
Cook 4 hrs
This recipe is in my personal cookbook on a copy of an old newspaper clipping. I don't know where my mom found it, but it is our standard roast lamb recipe at Easter time. We like our lamb fairly rare, so I take it out at 145 degrees and let stand for about 20 minutes, and serve it with mint jelly on the side.
- 4 -6 lbs leg of lamb
- 2 garlic cloves
- 1 piece gingerroot (small)
- 1⁄3 cup Dijon mustard
- 1 teaspoon honey
- 1⁄2 teaspoon dried rosemary leaves, crushed
- 1⁄2 teaspoon dried thyme leaves
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- Using ice pick, pierce holes in lattice pattern over top and sides of lamb. Cut 1 clove garlic into slivers. Insert garlic slivers, alternating with slivers of ginger, into holes in lamb.
- Crush remaining clove of garlic. In small bowl combine crushed garlic, mustard, honey, rosemary and thyme. Slowly beat in olive oil until thickened. Add soy sauce. Spread over lamb. Let stand 3 to 4 hours.
- Place lamb on rack in roasting pan and roast at 450 degrees 15 minutes. Reduce heat to 350 degrees and roast 10-12 minutes per pound for medium rare (145 degrees). Cook longer if you like your lamb more done. Let stand for 15-20 minutes before slicing.