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Try this Leg of Lamb with Mustard Garlic and Rosemary recipe, or contribute your own.
Make 1/2" slits in the top and sides of the leg of lamb about 1" apart. Slice enough garlic slivers to fill each slit, and push the garlic slivers completely into the slits. This should use 1-2 cloves of garlic. Chop up the remaining garlic, and combine with the oil, rosemary, and mustard to form a paste. Spread the paste evenly over the top of the lamb. Preheat oven to 425. Cook the lamb for 30-40 minutes at 425, then lower the oven to 375 and continue cooking for an additional 12 minutes/pound for medium rare, 20 minutes/pound for medium. From: email@example.com (Andrea Goldsmith) On 27 JUN 95 230306 -0600
OZCat 4y agoGreat recipe. I used fresh rosemary picked from the garden. The cook time may be less if you use a convection oven.
JRowan 6y agoI think the next time I try this, I might cover it in the second half of the cooking process. Also, I'm not sure if you should any liquid to the pan or not but mine came out a little dry, however the flavor was there.
silverfamily 6y agoThis is a no fail why to make lamb and it's not just for Sunday dinner.