MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roast Leg Of Lamb
Categories: Lamb/mutton, Herbs
Yield: 10 Servings

3 tb Coarse-grain mustard
2 cl Garlic; minced *
1 1/2 ts Dried rosemary; crushed
1/2 ts Black pepper
4 lb Leg of lamb; well trimmed,
- boned, rolled & tied
Mint jelly; (opt)

Combine mustard, garlic, rosemary, and pepper. Rub
mustard mixture over lamb. Place roast on meat rack in
foil-lined shallow roasting pan.

Set oven to @ 400┬║F/205┬║C. Roast 15 minutes. Reduce
oven temperature to 325┬║F/165┬║C; roast about 20 minutes
per pound for medium.

Transfer roast to cutting board; cover with foil. Let
stand 10 to 15 minutes before carving.

Cut strings from roast; discard. Carve into 20 slices.

Serve with mint jelly, if desired.

* NOTE. For a more intense garlic flavor inside the
meat, cut garlic into slivers. Cut small pockets at
random intervals throughout roast with the tip of a
sharp knife; insert the garlic slivers.

** NOTE 2. At this point the lamb may be covered and
refrigerated up to 24 hours before roasting.

Yield: 10 servings

Serving size: 2 lamb slices (without mint jelly)

RECIPE FROM: https://www.diabetesselfmanagement.com

Uncle Dirty Dave's Kitchen

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... "What is mind? No matter! What is matter? Never mind!" - Homer Simpson
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)