Name: Dragan's Leg of Lamb with Garlic and Beer
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: New potatoes - 1 pound; Baby carrots - 12 ounces; Leg of lamb - 1 (5 pound); Garlic, peeled - 30 cloves; Salt and pepper to taste - 30 cloves; Coarse-grain brown mustard - ¼ cup; Beer - 1 cup

Ingredients for - Dragan's Leg of Lamb with Garlic and Beer

1. New potatoes 1 pound

2. Baby carrots 12 ounces

3. Leg of lamb 1 (5 pound)

4. Garlic, peeled 30 cloves

5. Salt and pepper to taste 30 cloves

6. Coarse-grain brown mustard ¼ cup

7. Beer 1 cup

How to cook deliciously - Dragan's Leg of Lamb with Garlic and Beer

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of water to a boil. Add the potatoes and carrots; boil for about 3 minutes. Drain and set aside.

2 . Stage

Rinse the leg of lamb and pat dry. Place it in a roasting pan and season generously with salt and pepper. Rub the salt and pepper into the meat. Use a small knife to make incisions big enough for a garlic clove to fit in all over the leg. Stuff the garlic cloves into the holes. Spoon the mustard over the lamb and rub it in as well.

3 . Stage

Roast, uncovered, in the preheated oven for about 30 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C) Add the potatoes and carrots to the roasting pan. Baste the lamb with beer, reserving the rest for basting at 20 minute intervals.

4 . Stage

Continue to roast the lamb until the internal temperature reaches at least 140 degrees F (60 degrees C) for medium rare, about 1 1/2 hours longer. Remove from the oven and allow to rest for at least 5 minutes before carving. Spoon the pan drippings over the meat and vegetables when serving.