Mustard, Herb, and Soy-Marinated Leg of Lamb
8-10
½ cup Dijon mustard
2 tablespoons minced thyme
2 tablespoons minced rosemary
2 tablespoons minced garlic
2 tablespoons minced ginger
2 tablespoons cracked black pepper
1 tablespoon olive oil
1 tablespoon soy sauce
1 (8–10 pounds) leg of lamb, trimmed
Combine all marinade ingredients in a small bowl. Rub marinade over lamb. Cover and refrigerate overnight. When ready to cook, remove lamb from the refrigerator and let rest on the counter while you preheat the oven to 375°.
Place a rack inside a roasting pan and place the lamb on the rack. Slide the roasting pan into the preheated oven. Roast until a meat thermometer reads 120°. Pull the roasting pan from the oven and place an aluminum foil tent over the lamb. As the lamb rests, it will continue to cook from the internal, residual heat. A temperature of 125° is medium rare, 130 is medium, 140 is medium well, and 150 is well done.
LOVE READING
edible MAINE?
You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.
LOCAL FOOD NEWS,
SEASONAL RECIPES
AND EVENTS
DELIVERED FRESH
TO YOUR INBOX
Join the edible MAINE community!
SIGN UP NOW
for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.
No. 07 / Winter 2019
From Issue
