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Colette & Cassi's Country Kitchen!

Boned Leg of Lamb in a Mustard Crust

from Atlanta Cooknotes

INGREDIENTS:

1/2 cup Dijon mustard
2 Tablespoons soy sauce
1 garlic clove, pressed
1/2 teaspoon ground thyme
1/4 teaspoon powdered ginger
2 Tablespoons olive oil
1/4 cup all-purpose flour
1 six-pound leg of lamb, boned, rolled, and tied
  about 1 cup of water

TO PREPARE:

In a small bowl, combine mustard, soy sauce, garlic, thyme, ginger, olive oil, and flour; beat with a whisk.  Place lamb on the rack of a shallow roasting pan.  Spread mustard mixture over lamb and set aside several hours before baking.  Add about one cup water to the pan.  Roast in a preheated 325 degree oven about two hours or until a meat thermometer registers 145 degrees for medium lamb.  Maintain water level in pan.  Remove lamb from oven and set aside 15 minutes before carving.

SERVINGS: 8