Lemonroasted Leg of Lamb

         Yield: 4 Servings
Categories: Meats, Lamb

1 3-lb leg of lamb 1/2 c White vinegar 1/2 c Water Juice of 1 lemon Rind of 1/2 lemon; chopped 1 1/2 ts Dry mustard 1 ts Salt 1/4 ts Pepper Recipe by: Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 Preheat oven to 300 F. Prepare lamb by making small inch-deep incisions, spaced 1 inch apart. In a small saucepan place remaining ingredients. Bring to a boil and pour over lamb. Bake for 1 1/2 hrs, basting frequently. When serving, Slice thin and spoon pan juices over meat. Yield: 4 servings