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#7904
04/28/2009 08:34 AM
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Joined: Jan 2003
Posts: 895 Likes: 4
Traveler
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OP
Traveler
Joined: Jan 2003
Posts: 895 Likes: 4 |
1 jar Dijon Mustard
1 T Minced Garlic
1 T chopped fresh Rosemary
1/4 C olive oil
1/4 C white wine
Mix all of the above. Place the lamb in a big plastic ziplock bag and add the marinade. Let marinate for at least 24 hours, turning occasionally. Allow lots of the marinade to cling to the roast. Place on rack and roast until done. 140 for rare. May also be done butterflied and on the grill. Let rest for 10 minutes before carving.
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