Ready to roast!
For the
UUCA Passover seder, I made roasted leg of lamb for my side dish. I used
this recipe, although I smeared a mustard garlic aioli instead of the grainy mustard. I ended up having to cook it quite a bit longer than the recipe specified, although I turned down the temperature after the hour was up. The flavor turned out great and it was fun sticking the garlic and rosemary into the meat.
