directions
-
1
Combine the garlic, Dijon mustard, soy sauce, rosemary, ginger and olive oil in a small bowl
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2
Add lamb and turn to coat with marinade
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3
Cover and chill at least 6 hours or up to 1 day turning meat over several times. Rotate the lamb on the spit rods for 1 hour 15 to 1 hour 30 minutes or until the internal temperature reaches 135 to 140 degrees for medium on the instant thermometer, basting several times during the last 10 minutes
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4
Untie, slice and serve.
DIJON-GARLIC-ROSEMARY RUBBED LAMB ROAST
ingredients
- 1 clove garlic, cut into slivers
- 1/2 cup Dijon mustard
- 2 tablespoons soy sauce
- 2 teaspoons chopped fresh rosemary
- 1/2 teaspoon ground ginger
- 2 tablespoons olive oil
- 1 leg of lamb (4-1/2 to 5 pounds),boned and tied