Press enter after choosing selection

Lamb Dijon

Lamb Dijon image
Author
Barbara Brown Knauss
Parent ID

1 leg of lamb, boned and tied
1 tsp. rosemary, crumbled
1/3 c. Dijon mustard
1 T. salad oil
1 T. soy sauce
1 T. lemon juice
1/4 tsp. garlic salt
Salt and pepper
1/4 tsp. ginger Thyme, optional

Mix mustard, soy sauce, garlic salt, ginger, rosemary, oil, lemon juice, salt and pepper and cover the lamb with this mixture. Let stand for a few hours. Cook lamb in moderate oven until interior reaches 150 degrees. This is about two hours, but will depend on your oven! Serve with Spinach Rockefeller followed by a salad and fruit for dessert.

OCR Text

1 leg of lamb, boned and tied
1 tsp. rosemary, crumbled
1/3 c. Dijon mustard
1 T. salad oil
1 T. soy sauce
1 T. lemon juice
1/4 tsp. garlic salt
Salt and pepper
1/4 tsp. ginger Thyme, optional

Mix mustard, soy sauce, garlic salt, ginger, rosemary, oil, lemon juice, salt and pepper and cover the lamb with this mixture. Let stand for a few hours. Cook lamb in moderate oven until interior reaches 150 degrees. This is about two hours, but will depend on your oven! Serve with Spinach Rockefeller followed by a salad and fruit for dessert.

Doc

Subjects
Meats