My Cookery Page

Countdown to Christmas!  Here’s one delicious recipe:

Ingredients:

1 leg of lamb, well-trimmed, boned, rolled and tied (about 4 pounds/1.8kg); 3 tbsp/45ml coarsely-grained mustard;  2 cloves garlic (minced); 1-1/2 tsp/8ml rosemary leaves, crushed;  1/2 tsp/2ml freshly ground black pepper; mint jelly (optional).

Method:

Preheat oven to 400F/200C.   Combine the garlic, rosemary,mustard, black pepper.   Rub the mixture over the surface of lamb.   The lamb may be covered and refrigerated up to 24 hours before roasting.

Place roast on meat rack in shallow foil-lined roasting pan.   Insert meat thermometer in thickest part of roast.  Roast for 15 minutes.  Reduce overn temp to 325F/160C.  Roast 20 minutes per pound until roast registers 150F/72C for medium.

Transfer roast to cutting board; tent with foil.  Let stand for 10 minutes before carving.  Temperature of roast will continue to rise 5-10F (4.8C) during stand time.  Cut strings with scissors, discard.  Carve roast into thin slices with carving knife.  Serve with mint jelly, if desired.