LIP-SMACKING LEMONY ROASTED CORNISH HENS4 Cornish hens12 whole peeled garlic cloves1 lemon, cut into quartersSalt,…
Rosemary/Mustard Glazed Boneless Leg of Lamb
| Rosemary/Mustard Glazed Boneless Leg of Lamb | Print |
Recipe By: Alice Morrow
Rosemary/Mustard Glazed Boneless Leg of Lamb
Ingredients
- 1 (3-4 lb.) boneless leg of lamb, seasoned with salt, red/black pepper, garlic powder
- 3-5 fresh rosemary sprigs
- ¼ c. Dijon mustard
- ¼ c. creole mustard
- ¼ c. balsamic vinegar
- ¼ c. good quality olive oil
Instructions
- In a bowl, combine the mustards, vinegar and olive oil. Mix well.
- Rub all over the seasoned lamb.
- Place in large zip lock bag with the fresh rosemary.
- Marinate for at least 6 hours or overnight.
- Remove from marinade and let set at room temperature for at least one hour.
- Place on hot grill and cook to desired temperature.
- In an oven, heat to 450. Place roast on a rack in a roasting pan that is at least 3” deep.
- Sear for 15 minutes. Lower temp to 325 and continue cooking.
- When internal temp reaches 120, remove from oven, cover with foil and let rest for 15-20 minutes. Roast will continue to cook as it rests.
- Use the basting sauce below if desired. I like using it.
- Meat Chart:
- RARE-(120-125)
- MEDIUM RARE-(130-135)
- MEDIUM-(140-145)
- MEDIUM WELL-(150-155)
| Rosemary/Mustard Glazed Boneless Leg of Lamb | Print |
Recipe By: Alice Morrow
RED WINE REDUCTION BASTING SAUCE
Ingredients
- 1 bottle of red wine (inexpensive or if you have any leftover wine just dump them altogether.)
- 1 stick butter
- 1 onion, diced
- ½ c. honey
- ½ c. balsamic vinegar
Instructions
- Saute onion in butter.
- Add wine and reduce by ½.
- Add honey and vinegar, let simmer for about 15-20 minutes.
- Cool and place in smaller containers and refrigerate.
Notes
*****Use to baste during grilling and after. I use this on pork, lamb and duck breasts.
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