From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
In a small bowl, combine mustard, soy sauce, garlic, thyme, ginger, olive oil, and flour; beat with a whisk. Place lamb on the rack of a shallow roasting pan. Spread mustard mixture over lamb and set aside several hours before baking. Add about one cup water to the pan. Roast in a preheated 325 degree oven about two hours or until a meat thermometer registers 145 degrees for medium lamb. Maintain water level in pan. Remove lamb from oven and set aside 15 minutes before carving.
SERVINGS: 8
- 1/2 cup Dijon mustard
- 2 Tablespoons soy sauce
- 1 garlic clove, pressed
- 1/2 teaspoon ground thyme
- 1/4 teaspoon powdered ginger
- 2 Tablespoons olive oil
- 1/4 cup all-purpose flour
- 1 six-pound leg of lamb, boned, rolled, and tied
- About 1 cup of water
TO PREPARE:
In a small bowl, combine mustard, soy sauce, garlic, thyme, ginger, olive oil, and flour; beat with a whisk. Place lamb on the rack of a shallow roasting pan. Spread mustard mixture over lamb and set aside several hours before baking. Add about one cup water to the pan. Roast in a preheated 325 degree oven about two hours or until a meat thermometer registers 145 degrees for medium lamb. Maintain water level in pan. Remove lamb from oven and set aside 15 minutes before carving.
SERVINGS: 8
