Ingredients:
· 1 Short-cut leg of lamb (about 4 lb/2 kg)
· 3 Cloves garlic, slivered 3l
· 2 tbsp Olive Oil 25 ml
· 1 tbsp Lemon juice 15 ml
· 1/2 tbsp Dried rosemary 2 ml
Red Wine Gravy
· 2 Small onion, minced 1
· 1/2 cup Red wine 125 ml
· 1 cup Beef stock 250 ml
· 1/2 cup Red wine 125 ml
· 1 cup Beef stock 250 ml
Cooking Instruction:
Combine mustard, lemon juice and oregano; spread onto roast and top with peppercorns.
Place roast, fat side up, on rack in open pan. Do not add liquid; do not cover. Insert meat thermometer. Roast in 325 F (160 C) oven until meat thermometer is 15 F below the desired doneness. Remove from oven, cover with foil and let stand 15 minutes before carving. Makes up to 8 - 15 servings.