Recipe#12131

Title: Leg Of Lamb 02

Newsgroups: rec.food.recipes 
 Subject: Roast Leg of Lamb with Chiles and Garlic 
 Message-ID: P1MUDG6@taronga.com 
 Date: Thu, 16 Sep 1993 22:47:55 GMT 

12 garlic cloves, peeled
 4 jalapeno peppers, seeded and coarsely chopped
 1/2 cup fresh lemon juice
 4 teaspoons Dijon-style mustard
 1 teaspoon salt
 2 teaspoons freshly ground black pepper
 8 or 9 pound leg of lamb, trimmed of fat
 2 tablespoons dried dill seed
 In a food processor, combine the garlic, jalapenos, lemon juice,
 mustard, salt and black pepper; process just until the garlic and
 chiles are well minced.
 Place the lamb in a roasting pan and rub all over with the seasoning
 mixture.  Sprinkle the dill over the lamb, cover and refrigeratoe
 for at least 2 hours or overnight.  Remove the lamb from the
 refrigerator about 1 hour before roasting.
 Preheat the oven to 400F.  Roast the lamb for 30 minutes.  Reduce
 the heat to 350F and roast for 2 hours longer.  Let the lamb rest
 for at least 20 minutes before carving.  Serve cold or at room
 temperature.