|Leg of Lamb|
"Tasty and juicy, ideal for a vacation dinner party."
- 8 pounds whole leg of lamb
- salt to taste
- floor black pepper to taste
- 6 oz. Organized mustard
- 1 dash Worcestershire sauce
- 2 tablespoons all-reason flour
- four cloves garlic, sliced (non-compulsory)
|Prep :||Cook : 9M||Ready in :|
- Preheat oven to 325 degrees F (one hundred sixty five degrees C).
- Generously salt and pepper lamb. Smear the mustard everywhere in the lamb and sprinkle it with a fine coating of flour. Place lamb in a roasting pan and vicinity slices of garlic over pinnacle. Sprinkle with Worcestershire sauce to flavor.
- Roast exposed at 325 tiers F (165 levels C) till preferred doneness. About 20 mins in keeping with pound for a red roast. Remove from pan to a heated platter. Use the drippings to make a gravy through a touch flour and water. Season with salt and pepper.
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