Herbed Leg Of Lamb Recipe
Ingredients
| Garlic | 2 Clove (5gm) | |
| 1 lamb leg roast boneless (4 pounds), butterflied | ||
| Soy sauce | 1 1/4 Tablespoon | |
| Dry mustard | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Thyme | 1/2 Teaspoon | |
| Rosemary | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
Directions
Cut 1 clove garlic in half and rub over lamb.
Cut both cloves garlic into slivers.
Slit out-side of lamb at intervals and insert garlic slivers.
Combine remaining ingredients.
Spread over lamb.
Roll roast up and tie at intervals with string.
Place on microwave roasting rack in shallow microproof baking dish.
Insert temperature probe horizontally into densest part of meat.
Place in oven.
Plug in probe.
Cover lamb lightly with waxed paper.
Cook on 70 with temperature probe set at 90°F.
At signal, turn lamb over, being careful not to remove temperature probe.
Cover and cook on 70 with temperature probe set at 145°F.
Let stand 5 minutes before serving.
Cut both cloves garlic into slivers.
Slit out-side of lamb at intervals and insert garlic slivers.
Combine remaining ingredients.
Spread over lamb.
Roll roast up and tie at intervals with string.
Place on microwave roasting rack in shallow microproof baking dish.
Insert temperature probe horizontally into densest part of meat.
Place in oven.
Plug in probe.
Cover lamb lightly with waxed paper.
Cook on 70 with temperature probe set at 90°F.
At signal, turn lamb over, being careful not to remove temperature probe.
Cover and cook on 70 with temperature probe set at 145°F.
Let stand 5 minutes before serving.
Chef
