From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.


  • 1 Tablespoon dry mustard
  • 1 Tablespoon lemon juice
  • 2 teaspoons salt
  • 1/2 teaspoon crushed dried thyme leaves
  • 1/2 teaspoon crushed dried rosemary leaves
  • 1/2 teaspoon crushed dried marjoram leaves
  • 1/4 teaspoon pepper
  • 1 clove garlic
  • 1 leg of lamb, 6 to 8 pounds, boned (not tied)
  • 1 pork tenderloin, about 1 pound
  • 1/4 cup water
  • 2 Tablespoons flour


1.  Mix mustard, lemon juice, salt, thyme, rosemary, marjoram, pepper, and garlic.  Brush mixture inside leg of lamb.
2.  Place tenderloin inside lamb.  Wrap lamb around tenderloin and tie securely.
3.  Insert meat thermometer so tip is in center of pork tenderloin.
4.  Place meat on rack in open shallow roasting pan.  Do not cover.
5.  Roast at 325 degrees until thermometer registers 170 degrees (2-1/2 to 3-1/2 hours).
6.  Remove roast from oven; let stand while preparing gravy.
7.  Skim off fat.  Add enough water to meat juices to measure 1-3/4 cups.  Shake an additional 1/4 cup water and 2 Tablespoons flour until smooth.  Stir into drippings.  Heat to boiling, stirring constantly. Boil 1 minute.


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