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spacer Leg of Spring Lamb

Leg of Spring Lamb
Printer version of this recipe

Skip the mint jelly. Skip also the mint sauce.

Coat a leg of spring lamb with a paste made from dijon mustard, garlic, and soy sauce. Roast, removing it when it is still too rare for people without refined palates. In the unlikely event that your guests don't eat much, you will have great leftovers.

Serve with french bread and barely cooked fresh green vegetables.

It pays, by the way, to have a friend who raises sheep.

Mike M.
From: Michael Mahoney
Date: Wed, 17 Oct 2001
Subject: Re: Blasphemy! (Was: odd named recipes (tasty semi-drivel)