Lemon-Mustard Roast Lamb Ask your meatman to bone and butterfly the leg of lamb. Since itis opened up and lies flat, it cooks quickly. 1/2 cup lemon juice 1/4 cup firmly packed brown sugar 1/3 cup Dijon mustard 3 tablespoons Worcestershire 2 cloves garlic, pressed or minced 2 tablespoons olive oil or salad oil 1 leg of lamb (5 to 6 lb.), boned and butterflied Thin lemon slices Fresh cilantro or parsley sprigs Stir together the lemon juice, brown sugar, mustard,Worcestershire, garlic, and olive oil.
Set lamb in a large plastic bagand pour mustard mixture over lamb to coat well. Close bag and chill atleast 4 hours or overnight, turning meat occasionally. Lift lamb from marinade (reserve marinade) and spread out flat on arack in a foil-lined 14- by 17-inch roasting or broiler pan. Bake in a500| oven, basting every 10 minutes with reserved marinade, untilthermometer inserted in thickest part reaches 140| for rare, 35 to 45minutes. Transfer to serving board and garnish with lemon slices andcilantro. Slice thinly across grain.
Makes 8 to 10 servings. Photo: Lemon marinade deeply flavors roasted butterflied leg oflamb; slice across grain