MUSTARD GLAZED LAMB

Ingredients
  • 5 lb. bone in leg of lamb
  • 12 1 in. sprigs fresh rosemary
  • 2 cloves garlic, peeled and each cut into 6 slivers
  • 1/3 cup sweet and sour mustard - see recipe below
  • 2 Tb chopped fresh parsley
  • pepper
Preparation

Remove lamb from refrigerator; let stand at room temperature for 30 minutes. Preheat over to 450o. With small sharp knife, make 12 deep incisions, regularly spaced, through skin of lamb. Push a rosemary sprig and a garlic sliver into each slit. Place lamb on oiled rack in shallow roasting pan. In small bowl, combine mustard and parsley; spread generously over lamb. Grind pepper over lamb. Cook lamb in oven 15 minutes. Reduce temperature to 350o. Cook 1 hour, to 1 hour, 20 minutes, or until a meat thermometer inserted into lamb registers 140o for rare or 160o for medium. Remove lamb to warmed platter, cover loosely with foil. Let rest for 20 minutes before carving.

SWEET AND SOUR MUSTARD
  • l cup brown sugar
  • 1/2 cup dry mustard
  • 1/3 cup cider vinegar
  • 2 eggs
  • 2 Tb butter

    In small heavy saucepan, combine sugar, mustard and cider vinegar until smooth; beat in eggs. Cook over medium heat 3 to 5 minutes, stirring constantly, until bubbly. cook 2 minutes, stirring constantly. Remove from heat; stir in butter until melted. Let cool to room temperature, stirring occasionally. Refrigerate in tightly covered container for up to 2 weeks.

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