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LOCATION: Recipes >> Lamb >> Leg Of Lamb 02

Print this Recipe    Leg Of Lamb 02

Roast Leg of Lamb with Chiles and Garlic

12 garlic cloves, peeled
4 jalapeno peppers, seeded and coarsely chopped
1/2 cup fresh lemon juice
4 teaspoons Dijon-style mustard
1 teaspoon salt
2 teaspoons freshly ground black pepper
8 or 9 pound leg of lamb, trimmed of fat
2 tablespoons dried dill seed

In a food processor, combine the garlic, jalapenos, lemon juice,
mustard, salt and black pepper; process just until the garlic and
chiles are well minced.

Place the lamb in a roasting pan and rub all over with the seasoning
mixture. Sprinkle the dill over the lamb, cover and refrigerate
for at least 2 hours or overnight. Remove the lamb from the
refrigerator about 1 hour before roasting.

Preheat the oven to 400F. Roast the lamb for 30 minutes. Reduce
the heat to 350F and roast for 2 hours longer. Let the lamb rest
for at least 20 minutes before carving. Serve cold or at room
temperature.

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