- 4
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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
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.
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