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Lemon-mustard roast lamb.

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
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Oct 1, 1984
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