- 1/4 cup white vinegar
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon dry mustard
- 1 (4- to 5-pound) leg of lamb, trimmed
How to Make It
Stir together first 4 ingredients in a small bowl. Rub mixture over lamb, and place in a shallow roasting pan.
Bake lamb at 425° for 45 minutes; reduce oven temperature to 375°, and bake 20 minutes or until a meat thermometer inserted into thickest portion registers 155°. Let lamb stand for 20 minutes before serving.