Search for anything:

French Lamb Roast

lamb

1 1/3 pounds fresh butt-end leg of lamb roast
3 cloves garlic; peeled and slivered
2 tablespoons Dijon mustard
2 teaspoons dried rosemary leaves; crushed
hot buttered tiny carrots and pearl

Preheat oven to 325°F. Using the point of a small, sharp knife, make tiny slits over the surface of the roast; insert slivers of garlic into each. Coat lamb with mustard; sprinkle with rosemary; wrap in heavy aluminum foil. Roast for 1-1/4 hours; unwrap foil; roast a further 15-30 minutes, until meat thermometer registers 145°F for rare. Serve with hot, buttered tiny carrots and pearl onions.

Contributor: Save-on-Foods Appeal - Fall, 1997

Yield: 4 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU