Leg of Lamb for Four


  • 2 tablespoon(s) Dijon mustard
  • 1 tablespoon(s) soy sauce
  • 1 tablespoon(s) olive oil
  • 3 pound(s) lamb leg roast, bone in

A simple way to turn this into a meal suitable for 4 or 5 diners is to have your butcher cut a whole leg in half - or do it yourself: a hacksaw with a clean blade makes this an easy task with either fresh or frozen meat. If cutting a frozen leg, don't thaw it. Rewrap the unused half and return it...

View full recipe at RecipeTips.com


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