Roast Leg of Lamb


1(6-pound) leg of lamb
1/2 cup Dijon-type prepared mustard
2 tablespoons soy sauce
1 clove garlic, mashed
1 teaspoon ground rosemary or thyme (or 1 tablespoon fresh, chopped)
1/4 teaspoon powdered ginger
2 tablespoons olive oil


Be sure to remove the fell or filament and all excess fat from the lamb. Blend the mustard, soy sauce, garlic, herbs, and ginger in a bowl. Beat in the olive oil drop by drop to make a mayonnaise-like coating. Using a rubber spatula or brush, paint the lamb with the mixture and set it on the rack of a roasting pan. (For best flavor, coat the meat several hours before roasting.) Roast at 300 degrees F for 10 to 12 minutes per pound for medium rare (bone in), 13 to 15 minutes per pound for well done. Do not exceed a meat-thermometer reading of 155 to 160 degrees F, or the meat will lose much of its juice and flavor. For a boned leg, the cooking time more than doubles.


Serves 6 generously, 8 less so.


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