Roast Leg Of Lamb
- 1 whole boneless leg of lamb
- 1/2 cup peeled garlic cloves
- 1/2 cup ground ginger
- 1/2 cup ground mustard
Stud the lamb with the garlic cloves by making small slits in the meat with a paring knife and inserting the cloves into the cuts. Combine ginger and mustard and rub lightly over meat. (There may be extra spice rub, depending on the size of the roast.)
Put lamb in large roasting pan (do not cover) or truss and hang over spit in large hearth. Roast until meat thermometer reads medium-rare (about 30 minutes per pound.) Baste occasionally with drippings and mustard/ginger rub.
This recipe yields ?? servings.