Roast Leg of Lamb
Slather leftover lamb slices with Special Mustard Sauce for quick and tasty sandwiches.
Yield: 8 to 10 servings
- 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
- 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.
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