Roast Leg of Lamb

5-6 lb leg of lamb

1/2 cup (1 stick) butter, melted

1/2 cup of olive oil

1/4 cup lemon juice

2 teaspoons prepared mustard

1/2 teaspoon pepper

1 teaspoon dried sage leaves

1 teaspoon salt

2 stalks of rosemary

2 cups dry wine

1. Preheat oven to 550 F.

2. Wipe lamb with damp paper towels. Trim excess fat. Place, fat side up, in large, shallow roasting pan, without rack.

3. Combine butter, olive oil, lemon juice, mustard, pepper, sage and salt; mix well. Brush lamb well, all over with this mixture. Pour remaining mixture over lamb and top with rosemary stalks.

4. In a very hot oven, roast lamb, uncovered, 45 minutes. Pour off excess grease.

5. Pour wine over lamb. Reduce oven temperature to 400 F. Roast 45 minutes longer. Baste with the pan drippings several times during the last 20 minutes.

6. Remove lamb from oven and serve.

Yields: 8-10 Servings

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