This roasted lamb recipe is especially delicious for Easter dinner. A German tradition, it's great all year long.
Although not as common or traditional as beef and pork, lamb is becoming more widespread with the increase of immigrants to Germany.
Lamb for Easter, though, is traditional. This tender meat has a distinctive flavor and is often enhanced with garlic, and in this case, with mustard.
Recipe for Lamb Roast
Ingredients:
6 - 7 lb. leg of lamb
2 garlic cloves, cut into slivers
1/4 cup salt
1 tbsp. pepper
1/2 tsp. ground cloves
1 tsp. sugar
6 oz. Dijon mustard
1 1/2 cups chicken broth or water
Instructions:
Preheat oven to 350° F.
Trim fat from roast.
Cut slits (1 in. deep) on top and sides of roast and insert slivers of garlic.
Combine salt, pepper, sugar and cloves in small bowl. Spread mixture over roast, using hands to rub it in.
Spread mustard in a thin coat on sides and top of roast.
Put lamb on rack in roasting pan. Add broth or water. Cover.
Bake 2 hours, basting every 15 minutes with cooking liquid.
Remove cover and continue to bake and baste until lamb reaches internal temperature of 175° F. (takes about 30 to 60 minutes more). Add extra water if needed.
Ingredients:
