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Small Farmer's Journal
PO Box 1627
Sisters, Oregon 97759
800-876-2893
541-549-2064
agrarian@smallfarmersjournal.com
Mon - Thu, 8am - 4pm PST

Recipes

Dijon Rolled Leg of Lamb

  • 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.

Small Farmer's Journal

Small Farmer's Journal
PO Box 1627
Sisters, Oregon 97759
800-876-2893
541-549-2064
agrarian@smallfarmersjournal.com
Mon - Thu, 8am - 4pm PDT