Lemon-mustard roast lamb.
Ask your meatman to bone and butterfly the leg of lamb. Since it is opened up and lies flat, it cooks quickly.
1/2 cup lemon juice
1/4 cup firmly packed brown sugar
1/3 cup Dijon mustard
3 tablespoons Worcestershire
2 cloves garlic, pressed or minced
2 tablespoons olive oil or salad oil
1 leg of lamb (5 to 6 lb.), boned and butterflied
Thin lemon slices
Fresh cilantro or parsley sprigs
Stir together the lemon juice, brown sugar, mustard, Worcestershire, garlic, and olive oil. Set lamb in a large plastic bag and pour mustard mixture over lamb to coat well. Close bag and chill at least 4 hours or overnight, turning meat occasionally.
Lift lamb from marinade (reserve marinade) and spread out flat on a rack in a foil-lined 14- by 17-inch roasting or broiler pan. Bake in a 500| oven, basting every 10 minutes with reserved marinade, until thermometer inserted in thickest part reaches 140| for rare, 35 to 45 minutes. Transfer to serving board and garnish with lemon slices and cilantro. Slice thinly across grain. Makes 8 to 10 servings.
Photo: Lemon marinade deeply flavors roasted butterflied leg of lamb; slice across grain
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|Date:||Oct 1, 1984|
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