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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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When Julia Child visited my cousin's winery 20 years ago for a TV segment, she prepared leg of lamb using these ingredients. She didn't give the amounts, but I've come close to recreating the recipe. Ingredients:
1/3 cup minced fresh rosemary |
2 tablespoons dijon mustard |
2 tablespoons olive oil |
8 garlic cloves, minced |
1 teaspoon reduced-sodium soy sauce |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 bone-in leg of lamb (7 to 9 pounds), trimmed |
1 cup chicken broth |
Directions:
1. In a small bowl, combine the first seven ingredients; rub over leg of lamb. Cover and refrigerate overnight.
2. Place lamb, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 hours.
3. Add broth to pan; cover loosely with foil. Bake 1 to 1-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10-15 minutes before slicing. Yield: 10-12 servings.
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