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