GARLIC BAKED LEG of LAMB

This combination of garlic, mustard, rosemary, peppery chili sauce, and lamb has become another favorite among our family and guests.

1 5-pound leg of lamb, boned and trimmed
3 large cloves garlic, minced
2 tablespoons Dijon mustard
2 tablespoons soft butter
1 1/2 teaspoons chili garlic sauce*
1 teaspoon dried rosemary

Combine the garlic, mustard, butter, chili garlic sauce, and the rosemary. Rub the unrolled leg of lamb with the garlic mixture. Fold the leg in half and place, fat side up, on a rack set in a shallow baking pan.
Roast in a preheated 425 degree oven for 10 minutes. Reduce the heat to 375 degrees and continue to cook for 45 minutes. At this point, open up the leg and lay flat on the baking rack. Bake an additional 15 minutes to seal the interior meat {we allow 15 minutes per pound, total oven time, for a rare roast.}
Serves 6-8.

Note: We often pull our meat a little early and let it set 15-20 minutes before carving {it will continue to cook a bit due to residual heat}. This technique will produce a very moist, tender leg of lamb that is neither overdone on the outside nor too rare on the inside.

* Chili garlic sauce can be found on the specialty aisle in some grocery stores or in an oriental market.