AuthorBrian Hurlburt
125 ml 1/2 cup honey mustard
15 ml 1 tbsp Watkins Organic Parsley
10 ml 2 tsp Watkins Organic Garlic Powder
5 ml 1 tsp Watkins Organic Onion Powder
5 ml 1 tsp Watkins Pure Ground Black Pepper
5 ml 1 tsp Watkins Pure Ground Cinnamon
4 lbs 1 small leg of lamb (about 4 lb/1.8 kg)
1
Preheat oven to 350°F/180°C. Combine first six ingredients; rub all over lamb. Place meat on a rack in a roasting pan, fatty side up, and roast 1-1/2 hours or until meat thermometer registers 145°F/70°C (medium-rare). Remove from oven; cover with foil and let rest 15 minutes before carving.
Click Here to Buy Ingredients Online
Ingredients
125 ml 1/2 cup honey mustard
15 ml 1 tbsp Watkins Organic Parsley
10 ml 2 tsp Watkins Organic Garlic Powder
5 ml 1 tsp Watkins Organic Onion Powder
5 ml 1 tsp Watkins Pure Ground Black Pepper
5 ml 1 tsp Watkins Pure Ground Cinnamon
4 lbs 1 small leg of lamb (about 4 lb/1.8 kg)
Directions
1
Preheat oven to 350°F/180°C. Combine first six ingredients; rub all over lamb. Place meat on a rack in a roasting pan, fatty side up, and roast 1-1/2 hours or until meat thermometer registers 145°F/70°C (medium-rare). Remove from oven; cover with foil and let rest 15 minutes before carving.
