From: firstname.lastname@example.org (Stephanie da Silva) Date: Thu, 16 Sep 1993 22:47:55 GMT From The Best of Food and Wine 12 garlic cloves, peeled 4 jalapeno peppers, seeded and coarsely chopped 1/2 cup fresh lemon juice 4 teaspoons Dijon-style mustard 1 teaspoon salt 2 teaspoons freshly ground black pepper 8 or 9 pound leg of lamb, trimmed of fat 2 tablespoons dried dill seed In a food processor, combine the garlic, jalapenos, lemon juice, mustard, salt and black pepper; process just until the garlic and chiles are well minced. Place the lamb in a roasting pan and rub all over with the seasoning mixture. Sprinkle the dill over the lamb, cover and refrigeratoe for at least 2 hours or overnight. Remove the lamb from the refrigerator about 1 hour before roasting. Preheat the oven to 400F. Roast the lamb for 30 minutes. Reduce the heat to 350F and roast for 2 hours longer. Let the lamb rest for at least 20 minutes before carving. Serve cold or at room temperature.
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