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Ramadan Special - Lamb leg Roast

  • 8 Jun 2016
  • Content Credit - food.com , by author : Darlene Summers
Ramadan Special - Lamb leg Roast

Ramadan Special - Lamb Leg Roast

PREPARATION TIME: 2:05 hrs

SERVINGS: 6-8 PEOPLE

 MAIN INGREDIENT:  Top Paddock 100% Grass fed & Natural Australian Lamb Leg (bonelss , rolled & netted)

 

Ingredients

1 Kg of  leg of lamb (trimmed, boned, rolled and tied)

tablespoons coarse grain mustard

garlic cloves (minced)

1 teaspoon dried  rosemary

12teaspoon fresh ground pepper

Cranberry Relish jelly 

 

 DIRECTIONS

  1. Combine mustard, garlic, rosemary and pepper.
  2. Rub all over the leg of lamb (lamb may be covered and refrigerated to marinate up to 24 hours before roasting).
  3. Place roast in foil-lined roasting pan.
  4. (Insert Meat Thermometer into thickest part of the roast). (Temperature desired is 150° for medium well done).
  5. In preheated 400° oven, roast for 15 minutes and then reduce oven temperature to 325° for 1 hour and 20 minutes for 4 pound medium well done roast. If well done roast is desired, cook longer to your desired doneness.
  6. Remove roast to cutting board and let stand 10 minutes before slicing.
  7. Serve with cranberry relish if desired

 

Now, invite family & friends over for iftar and have a real good time :)

 

Order Top Paddock Australian Grassfed Lamb Leg Boneless -Rolled & Netted, Now

 

Recipe Credit :http://www.food.com/recipe/lamb-leg-roast-60619

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