Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to becky sims      

Recipe Categories:

    Roasted Leg of Lamb

    Source of Recipe


    List of Ingredients

    1/4 cup Dijon mustard
    2 Tbsp. olive oil
    2 Tbsp. fresh lemon juice
    1 Tbsp. minced garlic
    2 tsp. dried oregano
    2 tsp. dried thyme
    2 tsp. dried rosemary
    1 tsp. salt
    1 tsp. freshly ground black pepper
    5-6 lbs. bone-in leg of lamb


    Trim lamb of the thin membrane (fell) and ALL fat. Blend Dijon, oil, lemon juice, garlic, herbs, salt and pepper together in a small bowl. Evenly coat surface of lamb. Loosely cover and return to refrigerator to marinate for 2 hours or overnight. Place lamb on a rack in a roasting pan coated with cooking spray. Place lamb in a preheated 450ᄚF oven and immediately reduce oven temperature to 325ᄚF. Roast until internal temperature reaches 160ᄚ F., (for medium) about 20 minutes per pound. Transfer to a warm platter and loosely cover with foil. Allow to stand 15 minutes for easier carving. Slice into thin slices and spoon pan juices over slices. Garnish with rosemary leaves or other fresh herbs. Portion: 3 ounces per serving.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |