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Leg of Lamb with Mustard Sauce 1/2 c. Dijon mustard 1 tsp. dried whole basil, crushed 1/4 tsp. ground ginger 1 clove garlic, minced 1T. olive oil 2 T. Worcestershire sauce 1 5-lb. leg of lamb Combine mustard and next 5 ingredients, stirring well. Place lamb, fat side up, in a shallow roasting pan. Spread mustard mixture evenly over leg of lamb. Chill 2 hours. Insert meat thermometer, making sure it does not touch fat or bond. Bake at 325 degrees for 2 hours and 15 minutes or until meat thermometer reaches 160 degrees. Let stand 10 minutes before serving. Makes 6 to 8 servings. Oriental Lamb and Pilaf 2 tablespoons vegetable oil 2 tablespoons sesame oil 1/2 cup rice wine vinegar 3 tablespoons soy sauce 3 tablespoons brown sugar 1/4 teaspoon ground ginger 1 teaspoon grated orange peel 1 teaspoon minced garlic 3 1/2-4 pounds boned, rolled, tied American lamb shoulder Combine all ingredients except lamb. Coat lamb with marinade; let marinate 24 hours, turning lamb occasionally.
Place on rack in shallow roasting pan. Bake at 325 degrees, 25 minutes per pound or until thermometer registers 140 degrees for rare or 150-155 degrees for medium. Baste with marinade throughout cooking. Yield: 8 servings. Note: Serve with Oriental Pilaf (recipe to follow). Oriental Pilaf 3 cups chicken broth 1-1/2 cups short grain rice 3 tablespoons vegetable oil 14 ounces fresh or frozen snow peas 1/4 pound mushrooms, sliced 4 green onions, chopped 1 (5 ounces) can sliced water chestnuts, drained 2 tablespoons sake, optional Salt and pepper to taste Bring chicken broth to boil; add rice, reduce heat and cover. Cook 25-30 minutes. During last 5 minutes of cooking time, heat oil in skillet and saute snow peas, mushrooms, onions and water chestnuts about 3 minutes. Add sake, if desired, cook 30 seconds; salt and pepper to taste. Mix rice and vegetables together. Lamb and Brown Rice , 1-1/2 lb. boned lamb shoulder 6 T. flour 1/4 c. salad oil 2/3,c. brown rice 1 sm. onion, sliced 1 qt. water 1 tsp. Worcestershire sauce 1 tsp. salt * 1/2 tsp. thyme 1/8 tsp. pepper
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