From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.


  • 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


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.


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