Marinated Leg Of Lamb Recipe
Ingredients
| Leg lamb | 8 pound | |
| Garlic | 6 Clove (5gm) | |
| Dried rosemary | 1 Teaspoon | |
| Ground pepper | 1 To taste | |
| Dijon Mustard | 1/2 Cup (16 tbs) | |
| Juice of 2 lemons | ||
| Olive oil | 2 Tablespoon | |
| Soy sauce | 1/2 Cup (16 tbs) | |
| 1/2 cup red wine or soy sauce | ||
| 1 cup chicken stock or water | ||
| Fresh rosemary and chopped parsley for garnish | ||
| Salt | To Taste | |
Directions
Puncture a finger-size hole in meat and place the garlic cloves inside.
Sprinkle the rosemary, salt, and pepper over lamb.
Mix together the mustard, lemon juice, olive oil, and soy sauce and marinate the lamb in the mixture in the refrigerator overnight.
One hour before cooking remove the lamb from the refrigerator.
Preheat the oven to 350°F.
Cook lamb covered with foil for 1 hour, then remove the foil.
Insert a meat thermometer into the meat.
Baste every 15 minutes until the lamb reaches an internal temperature of 145 to 150°F.
This will take about 1 1/2 hours.
When the lamb is golden and crispy, pour the red wine or soy sauce over the meat.
Remove from the oven, transfer to a platter, and let stand for 20 minutes before carving.
Add chicken stock or water to the juice in the baking pan.
Heat over low heat, scraping to remove any bits from the pan.
Strain and pour over the sliced lamb.
Garnish with rosemary and chopped parsley.
Sprinkle the rosemary, salt, and pepper over lamb.
Mix together the mustard, lemon juice, olive oil, and soy sauce and marinate the lamb in the mixture in the refrigerator overnight.
One hour before cooking remove the lamb from the refrigerator.
Preheat the oven to 350°F.
Cook lamb covered with foil for 1 hour, then remove the foil.
Insert a meat thermometer into the meat.
Baste every 15 minutes until the lamb reaches an internal temperature of 145 to 150°F.
This will take about 1 1/2 hours.
When the lamb is golden and crispy, pour the red wine or soy sauce over the meat.
Remove from the oven, transfer to a platter, and let stand for 20 minutes before carving.
Add chicken stock or water to the juice in the baking pan.
Heat over low heat, scraping to remove any bits from the pan.
Strain and pour over the sliced lamb.
Garnish with rosemary and chopped parsley.
Chef
