Roasted Leg of Lamb

By Bonnie T

Ingredients

• 1 6- to 8-lb leg of lamb (or chevon baby goat)
• 1/2 cup Dijon-style mustard
• 1/4 cup soy sauce
• 1 tbsp minced fresh rosemary
• 1 clove garlic, slivered
• 1 1-inch piece of fresh ginger root, peeled and minced
• 2 tbsp olive oil

Details

Servings 4

Preparation

Step 1

Preheat oven to 350°F.
Blend mustard, soy sauce, rosemary, garlic, and ginger in a bowl. Whisk in oil to
make a creamy mixture, then set aside the sauce.
Make four shallow slashes in the lamb with a sharp knife; tuck a sliver of garlic into
each. Brush the lamb liberally with sauce, and let stand on the counter for 1–2 hours.
Roast lamb on a rack for 1¼ to 1½ hours, or until a meat thermometer reads 150°F
(medium doneness). Allow the roast to rest for at least 15 minutes before carving; the
temperature will increase to about 160°F as it rests.