Recipe of the Week: Herbed Leg of Lamb, by Z.T.


  • 4 1/2 to 5 1/2 lb leg of lamb
  • 1 clove garlic, peeled and halved
  • 1 tbs dry mustard
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1/2 tsp thyme leaves
  • 1/4 tsp crushed rosemary leaves
  • 1 tbs lemon juice
  • 1/4 cup flour


  1. Rub all surfaces of the lamb with garlic.
  2. Mix mustard with salt, pepper, thyme, rosemary and lemon juice. Spread and pat herb mixture on the surface of the roast.
  3. Place roast on a metal rack in a pan or on a roasting pan and cover with aluminum foil.
  4. Cook at 400 F for about 90 minutes
  5. Remove foil and drain off the juices.
  6. Stir in the flour that has been dissolved in a small amount of water to the juices and return to the pot
  7. Cook on 450 uncovered for about 30 minutes or until well browned.
  8. Serve herbed sauce with the meat.

Makes 8 to 10 servings

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