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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the lamb under running water, blot dry. | 2. With the tip of a sharp knife, make several pockets at random intervals in the meat. | 3. Put a sliver of garlic in each, roll the meat into a roll and tie with cooking twine. | 4. Mix the mustard, rosemary and black pepper together. | 5. Rub over the outside of the rolled meat, wrap meat in foil and place in refrigerator for 4 to 6 hours. | 6. Preheat oven to 400 degrees, place the roast on meat rack in shallow roasting pan and insert meat thermometer into thickest part of roast. | 7. Add approximately 1 cup of warm water to bottom of roasting pan, the roast should rest on rack above the water. | 8. Place roast in preheated oven and cook for 15 minutes. | 9. Lower the temperature to 325 degrees and continue roasting for 20 minutes per pound for medium or until meat thermometer registers 145 degrees. If you like your lamb well done, you will need to adjust the cooking time to suit your taste. | 10. Remove the roast from the oven and cover with foil allowing to rest for 10 to 15 minutes before carving. | 11. While meat is resting, warm about 1/2 cup of mint jelly. | 12. Slice into 10 equal portions and serve with warmed jelly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain dijon mustard	3	tablespoons		-	-	-	-
garlic clove	2		sliced	-	-	-	-
rosemary	1 1/2	1/2	crushed dried	1.3755	0.2173	0.0348	0.0615
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
leg lamb	1		trimmed boned	1043.28	0.0	81.2398	77.4295
mint jelly				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.