"So let's do a leg of lamb," suggests Chef Brad Scott, director of Scott Community College's Culinary Arts and Hospitality Management Center.
"Let's get started."
1. Use a 7 pound leg of lamb, bone in
2. French-cut the bone, removing the top part of meat to expose the bone (for better presentation)
3. Score the leg with 1/8 inch cuts into the fat every 1 1/2 inch
4. Place rosemary in the slits
5. Add popped garlic, thyme, and salt
6. Add 1 Tbsp oregano
7. Add Fresh pepper
8. Place in a shallow pan
9. Place celery on top of the lamb
10. Add cut onions on top
11. Add quartered carrots surrounding the leg
12. Cut one potato per person and place around the leg (much like a roast)
13. Squeeze 1/2 lemon on the leg of lamb (avoid the seeds)
14. Pour olive oil over the vegetables and leg of lamb
15. Place in a 450-degree oven for 30-minutes
16. Turn down the heat to 225-degrees for one to 1 1/2 hours to cook for medium doneness
Make the sauce
1. In a bowl, pour 2 Tbsp of honey mustard
2. Add 2 Tbsp Boetje's mustard
3. Add 1 Tbsp brown sugar
4. Add 3 Tbsp red wine
5. Add 2 Tbsp mint shallots (or green or red onions)
6. Squeeze in 1/2 lemon (avoid the seeds)
7. Whip together the ingredients
Get ready to serve
1. Place cooked leg of lamb on a carving station and surround with the vegetables
2. Cut the lamb at a 45-degree angle against the grain
3. Top with the mustard sauce
"Easter or anytime. Enjoy!"