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Mustard Rosemary Leg of Lamb Recipe

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This recipe for Mustard Rosemary Leg of Lamb, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tita Longoria
Added: Tuesday, September 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Leg of lamb (have butcher take the bone out, then put it back in and tie it up)
regular French's yellow mustard
garlic
salt and pepper
rosemary
garlic

Directions:
Directions:
Make incisions in leg and stick slivers of garlic in slits. Generously cover with dry mix of salt, pepper and rosemary. Now cover the whole leg with mustard, a lot of it!
Cook at 350 for 20 min. per pound or until internal temp. of 140.

Sauce:
Mix together 3 tablespoons flour and 2 tablespoons butter, then add to the drippings. Add red wine to mixture until you have a sauce. Next add about 3 tablespoons of Balsamic vinegar and more butter if needed for velvey texture.
At the end, melt mint jelly to sauce and melt all together.

Personal Notes:
Personal Notes:
This is from Julian Fertitta. The sauce is to die for! Very impressive!

 

 

 

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