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...