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Leg of Lamb
Very. very good. This was a hit for Christmas dinner! I also had a butterflied boneless leg of lamb. I put regular yellow mustard on one side and dijon on the other. I made slits in the meat and stuck pieces of fresh garlic in. I did the dusting of flour . . .it made a beautiful coating. Everyone loved it.
7 users found this review helpful
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Reviewed On:
Dec. 25, 2009
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