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Mustard Leg Of Lamb

Prep
Cook
Serves 4people
Ingredients
5-6
lb leg of lamb
1/2
cup Dijon mustard
1
tsp soy sauce
1
clove garlic, minced
1
tsp chopped fresh rosemary (if dried, use half as much)
1/4
cup olive oil
1/2
lb lamb stew pieces, finely chopped
2
cups beef broth
Directions
1.
Blend mustard, soy sauce, garlic, rosemary and whisk olive oil in gradually. Coat lamb with this mixture and season with salt and pepper. Refrigerate and marinate over night. Roast lamb in a 1 ½ - 2 hours in a 325 degree oven, save drippings. This may be done in the morning and roast can even be refrigerated and reheated.
2.
Before serving chop lamb stew pieces finely and brown. When brown add beef broth and simmer for 1 ½ hours. Stir in drippings from roast marinade and one more teaspoon of Dijon mustard and thicken with flour. Slice lamb before serving and top slices with sauce.

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