May 7 - National Roast Leg of Lamb Day

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Title: Roast Leg Of Lamb
Categories: Lamb/mutton, Herbs
Yield: 10 servings

3 tb Coarse-grain mustard
2 cl Garlic; minced *
1 1/2 ts Dried rosemary; crushed
1/2 ts Black pepper
4 lb Leg of lamb; well trimmed,
- boned, rolled & tied
Mint jelly; (opt)

Combine mustard, garlic, rosemary, and pepper. Rub
mustard mixture over lamb. Place roast on meat rack in
foil-lined shallow roasting pan.** Preheat oven to
400°F. Roast 15 minutes. Reduce oven temperature to
325°F; roast about 20 minutes per pound for medium.

Transfer roast to cutting board; cover with foil. Let
stand 10 to 15 minutes before carving.

Cut strings from roast; discard. Carve into 20 slices.

Serve with mint jelly, if desired.

* NOTE. For a more intense garlic flavor inside the
meat, cut garlic into slivers. Cut small pockets at
random intervals throughout roast with the tip of a
sharp knife; insert the garlic slivers.

** NOTE 2. At this point the lamb may be covered and
refrigerated up to 24 hours before roasting.

Yield: 10 servings

Serving size: 2 lamb slices (without mint jelly)

RECIPE FROM: https://www.diabetesselfmanagement.com

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