Roast Leg of Lamb - Master Recipe #7

I feel fortunate to have grown up eating lamb. I can understand why people not raised on it might have an aversion to eating it. If you are one of those people, please try it. Gyros do NOT count!. It's tender and delicious and lean. You can marinade it lemon juice and garlic and it will be perfect. It's easy to make. Even, JC style.

So I made the marinade, and followed the instructions for the lamb. There was hardly any fat, because I skimmed the directions again and trimmed off the thin layer of fat I was supposed to leave on to make a sauce later - hence, no sauce. But we didn't need it. The lamb was brushed with the mustard marinade, and simply roasted until the internal temp reached 145. This is a nice medium pinky gray. Do not be afraid. Pink is good.

Yeah, well, in spite of the T-shirt, I can see that real men don't do pink at my house easily. I had to put it back in the oven for the scardey pants that like their meat overcooked. 145 kills the bacteria!!! No one listens to me. I didn't overcook it though, they still got pink, but less pink than before.

It was so lean, there were no pan drippings that didn't dry immediately. Tender and perfect!! Carved, and served with whole grain rice, tossed salad, stuffed tomatoes provencale, french bread and red wine. An excellent Saturday night meal.