Recipe - Leg Of Lamb With Mustard Garlic And Rosemary

1 Leg of lamb
One fourth cup Olive oil
3 lg Garlic clove
2 tablespoon Dijon mustard
3 tablespoon Rosemary; chopped

Make 1/2" slits in the top and sides of the leg of lamb about 1" apart.
Slice enough garlic slivers to fill each slit, and push the garlic slivers
completely into the slits. This should use 12 cloves of garlic.

Chop up the remaining garlic, and combine with the oil, rosemary, and
mustard to form a paste. Spread the paste evenly over the top of the lamb.

Preheat oven to 425.

Cook the lamb for 3040 minutes at 425, then lower the oven to 375 and
continue cooking for an additional 12 minutes/pound for medium rare, 20
minutes/pound for medium.

From: andrea@moonlight.berkeley.edu (Andrea Goldsmith) On
27 JUN 95 230306 0600

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini