Ronco-Boneless Leg of Lamb

By SMorrissey

Dijon-Garlic-Rosmary Rubbed Lamb Roast

Ingredients

• Rotisserie oven directions
• 1 clove garlic, cut into slivers
• 1/2 cup Dijon mustard
• 2 tablespoons soy sauce
• 2 teaspoons chopped fresh rosemary
• 1/2 teaspoon ground ginger
• 2 tablespoons olive oil
• 1 leg of lamb (4 1/2 – 5 pounds), boned and tied

Details

Adapted from cookingwithronco.wordpress.com

Preparation

Step 1

Combine the garlic, Dijon mustard, soy sauce, rosemary, ginger and olive oil in a small bowl. Add lamb and turn to coat with marinade. Cover and chill at least 6 hours or up to 1 day turning meat over several times.

For best results use a rotisserie oven to prepare the lamb roast. Rotate the lamb on the spit rods for 1 hour 15 minutes to 1 hour 30 minutes or until the internal temperature reaches 135° to 140° degrees for medium on the thermometer, basting several times during the last 10 minutes. Untie, slice and serve!