LEG OF LAMB

My father didn’t like lamb, so my mother never cooked it while he was alive.  This recipe was given to me by my mother-in-law in the 1970’s, after I discovered how much I really liked lamb!

Medium leg of lamb, do not trim off the fat.  Place fat side up on a metal rack in oven baking dish or roaster.

Cut four whole, peeled garlic cloves into about four pieces each. Using a pointed paring knife, cut an “X” about one inch deep in the fat and the end of the meat.  These cuts should be about two inches apart, all over the top and end of the lamb.   Be sure to cut through the fat and into the meat.  Insert a piece of garlic deep into each cut.  Then lightly rub dry mustard all over the meat, top, sides and end.  Sprinkle with salt, black and white pepper, and a little garlic powder.

Preheat oven to 500 degrees F for 15 minutes.  Sear meat in oven at 500 degrees F for 15 minutes.  Then reduce heat to 350 degrees F without opening oven door and bake until meat is done, about 30 minutes per pound.