|- 4-5 lbs of boneless leg
- 2 1/2 tsp olive oil
- 2 tsp sugar
- 1 Tb hot mustard
- 1 1/2 Tb soy sauce
- few cloves of finely minced garlic
- 1/2 Tb salt
- 1 1/2 Tb sage
In small bowl mix all
ingredients and rub mixture over lamb roast.
Let marinade overnight in refrigerator.
Place roast on drip pan, cover with foil and
roast at 325F for 4-5 hours. Remove the lamb
and allow to rest for 20 minutes. Skim fat,
add 1/2 cup chicken broth and 1 tsp butter
and mix thoroughly. Enjoy.