Lamb With Mustard Glaze

Submitted by Recipe Junkie

"From a cookbook I got at a garage sale. Submitted by Jennifer Bethel."

 

• Ready In: 3hrs 45mins
• Ingredients: 7
• Serves: 6-8

ingredients

• 1⁄2 cup Dijon mustard
• 1 tablespoon soy sauce
• 1 garlic clove, minced
• 1⁄2 inch sliced gingerroot, minced
• 1 teaspoon rosemary
• 1⁄4 cup olive oil
• 6 1⁄2 lbs leg of lamb, boned

directions

1. Preheat oven to 325.
2. Combine all ingredeints except lamb, whisking together in a medium-sized bowl until well blended.
3. With a brush, coat leg of lamb evenly with the mixture.
4. Leave at room temperature on lamb for 2 hours.
5. Place lamb on rack in a roasting pan and roast for 1 hour and 45 minutes.
6. Thicken pan juices for sauce, removing fat.

Reviews

[I'mPat]

My leg of lamb was initially just over 1.6K (3lb+) before I boned it and removed the shank and access fat and ended up with about 1K of meat (just over 2lb) which I trussed and marinated in the the mustard mix in a bowl We like our lamb well done (or at least the DH does but I prefer a little pink so with this method the lamb on the outer parts are well done and the middle bits have that touch of pink - all tastes catered for). Baked for a total of 1 hour 45 minutes on a rack at 170C fan forced oven (had also marinated the small shank it was perfectly cooked, tender, moist and delicious after 1 hour (made a very nice pre dinner snack and I got to it first :smile: ). Made a gravy from the crustations and little fat that was in the bottom of the pan from flour and hot water. Sliced beautifully and was very good for dinner (the DH had reservations about the crusty taste but thought overall good). Thank you Recipe Junkie, made for New Kid on the Block.