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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 10 |
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My family loves lamb. I have an abundance of fresh herbs growing in my garden, and this is one of my favorite recipes for leg of lamb. Every fall I can some pear and apple chutney, and I usually serve it with lamb, instead of mint jelly. Ingredients:
5 lbs boneless leg of lamb, netted |
3/4 cup dijon mustard |
1/2 cup fresh rosemary, chopped |
1/4 cup fresh thyme, chopped |
6 cloves garlic, peeled |
salt and pepper, to taste |
1 (14 ounce) can beef broth |
3/4 cup red wine |
Directions:
1. Season lamb with salt and pepper.
2. Sliver two cloves of the garlic.
3. With a sharp knife, cut slits into the lamb and insert the slivers of garlic.
4. Rub meat generously all over with the dijon mustard.
5. Mix the herbs and pat evenly all over meat.
6. Heat oven to 375.
7. In roaster with a cover, place the lamb and the remaining peeled cloves of garlic.
8. Roast uncovered for 1 hour.
9. Reduce the broth and wine to make 2 cups.
10. At the end of the hour, reduce the oven temperature to 300.
11. Pour the 2 cups liquid over the lamb, cover and roast for one hour.
12. At the end of this hour, baste and roast for 45 minutes longer.
13. Turn off the oven and let sit, covered.
14. Serve with au jus and chutney or mint sauce, if desired.
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