Clay Douglass – Cooking Secrets

Clay Douglass and his cooking secrets, enjoy.

Clay Douglass And His 91st Cooking Secret: Roasted Lamb Leg December 22, 2010

Filed under: Clay Douglass - Cooking Secrets — claydouglass @ 9:57 am
Tags:

Clay Douglass 91st cooking secret is perfect for this holidays. The Roasted Lab Leg can be easily done when you have friends or family coming over and perfect for the Christmas season.

Ingredients: 8 pounds whole leg of lamb with bone, 6 ounces of Dijon mustard, 2 tablespoons of flour, one dash of Worcestershire sauce, salt and lack pepper to taste.

Instructions: First of all preheat oven to 165 degrees C. Put the lamb leg in a big roasting pan and cover the it with the Dijon mustard. Then sprinkle all the lamb leg with a delicate coating of flour. Then add a dash of the Worcestershire sauce and the salt and pepper to taste. Roast the leg for about an hour or until desired desired doneness. About 20 minutes per pound for a pink roast.  You cans serve with potatoes and carrots, or a fresh made salad.

You will like if: the taste of roasted meat.

Clay Douglass ‘ Score: 3/5

 

Advertisements
 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s