Tasty Recipes: Dragan's Leg of Lamb with Garlic and Beer

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Dragan's Leg of Lamb with Garlic and Beer

"This is a really easy and great tasting recipe that our I got from my Guatemalan friend. Served with some crusty bread and a salad, it makes a delicious meal for company and festive occasions."

Ingredients :

• 1 pound new potatoes
• 12 ounces baby carrots
• 1 (5 pound) leg of lamb
• 30 cloves garlic, peeled
• salt and pepper to taste
• 1/4 cup coarse-grain brown mustard
• 1 cup beer

Instructions :

Prep : 15M	Cook : 6M	Ready in : 2H20M

• Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of water to a boil. Add the potatoes and carrots; boil for about 3 minutes. Drain and set aside.
• Rinse the leg of lamb and pat dry. Place it in a roasting pan and season generously with salt and pepper. Rub the salt and pepper into the meat. Use a small knife to make incisions big enough for a garlic clove to fit in all over the leg. Stuff the garlic cloves into the holes. Spoon the mustard over the lamb and rub it in as well.
• Roast, uncovered, in the preheated oven for about 30 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C) Add the potatoes and carrots to the roasting pan. Baste the lamb with beer, reserving the rest for basting at 20 minute intervals.
• Continue to roast the lamb until the internal temperature reaches at least 140 degrees F (60 degrees C) for medium rare, about 1 1/2 hours longer. Remove from the oven and allow to rest for at least 5 minutes before carving. Spoon the pan drippings over the meat and vegetables when serving.

Notes :

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