Ronco-Boneless Leg of Lamb

Dijon-Garlic-Rosmary Rubbed Lamb Roast

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Rotisserie oven directions

  • 1

    clove garlic, cut into slivers

  • 1/2

    cup Dijon mustard

  • 2

    tablespoons soy sauce

  • 2

    teaspoons chopped fresh rosemary

  • 1/2

    teaspoon ground ginger

  • 2

    tablespoons olive oil

  • 1

    leg of lamb (4 1/2 – 5 pounds), boned and tied

Directions

Combine the garlic, Dijon mustard, soy sauce, rosemary, ginger and olive oil in a small bowl. Add lamb and turn to coat with marinade. Cover and chill at least 6 hours or up to 1 day turning meat over several times. For best results use a rotisserie oven to prepare the lamb roast. Rotate the lamb on the spit rods for 1 hour 15 minutes to 1 hour 30 minutes or until the internal temperature reaches 135° to 140° degrees for medium on the thermometer, basting several times during the last 10 minutes. Untie, slice and serve!

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