- 4 1/2 – 5-pound boned and rolled leg of lamb
- 1/3 cup Dijon-style prepared mustard
- 1 tsp. salt
- 1 Tbsp. Orange juice
- 1/2 tsp. garlic powder
- 1/4 tsp. ground ginger
- 1 tsp. rosemary, rubbed
- 1 Tbsp. salad oil
Place meat on rack in roasting pan.
Mix together mustard, orange juice, garlic powder, salt, ground ginger, rosemary, and salad oil.
Spread mixture over roast, coating completely, and roast in a 350 degree F. oven until meat thermometer reaches 150 degrees F. for rare meat or 160 degrees F. for well done, about 1 1/2-2 hours.
- 2 lbs. boneless Lamb shoulder cubed
- 3 Tbsp. oil
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. ginger
- 1/4 tsp. saffron
- 1/2 tsp. coriander
- 1/4 cup white wine
- 1 lb. white onions in thick slices
Place meat, oil and spices in a saucepan. Toss to coat the meat.
Add the wine and enough water to barely cover the meat.
Cook covered over medium heat for 45 minutes.
Add the onions and cook for 45 minutes longer.
Serve alone or over rice.