Leg of Lamb
Apr. 8th, 2007 08:35 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mort1 bone in leg of lamb, appx 7.5 lbs
Dijon mustard
Salt and pepper
Potatoes
Carrots
Preheat over to 450^F. Trim excess fat off of the leg of lamb. Generously salt and pepper the entire leg and then rub all over with mustard. Cube the carrots and potatoes and toss into the bottom of your roasting pan. Insert a probe thermometer into the thickes part of the lamb. Roast for 30 minutes then reduce oven temperature to 350 and continue roasting until the thermometer reads 130^F. Remove from oven and allow to rest for 15 minutes. Slice and serve.
Dijon mustard
Salt and pepper
Potatoes
Carrots
Preheat over to 450^F. Trim excess fat off of the leg of lamb. Generously salt and pepper the entire leg and then rub all over with mustard. Cube the carrots and potatoes and toss into the bottom of your roasting pan. Insert a probe thermometer into the thickes part of the lamb. Roast for 30 minutes then reduce oven temperature to 350 and continue roasting until the thermometer reads 130^F. Remove from oven and allow to rest for 15 minutes. Slice and serve.
