Leg of Lamb


1 Jar 7.75 oz Slimm & Nunne Maple Peppercorn Mustard from the Mount Horeb Mustard Museum
2 Tablespoons fresh chopped Rosemary
1 Tablespoon Kosher salt
1 Teaspoon ground black pepper
1 6# leg of lamb with bone in


Preheat oven to 350 degrees. Mix the mustard, salt, pepper and Rosemary together in a bowl. Rub mixtures on the leg of lamb and let it set over night in a refrigerator.
Remove leg from container and place in clean roaster. Cover with foil and place in oven. Cook for one hour and remove foil. Insert a meat thermometer to test for doneness.


For rare it should read 140 degrees
For medium it should read 150 degrees
For well done it should read 160 degrees

Let Leg of Lamb rest 15 minutes before cutting.
NBC15 615 Forward Drive Madison, Wisconsin 53711 Business: 608-274-1515 Newsroom: 608-274-1500
Copyright © 2002-2014 - Designed by Gray Digital Media - Powered by Clickability
Gray Television, Inc.