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Red Brook Inn
Roast Leg of Lamb
As a guest you will feel especially privileged, for Ruth is an expert in open hearth cooking and her meals are reminiscent of actual Colonial offerings. "When you're doing hearth cooking, you don't just open your oven door to look at the food; you get inside it -- literally," explains Ruth. "You don't just turn on a burner; you create them by the way you build the fire and bank the burning coals."
Stud the lamb with the garlic cloves by making small slits in the meat with a paring knife and inserting the cloves into the cuts. Combine ginger and mustard and rub lightly over meat. (There may be extra spice rub, depending on the size of the roast.)
Put lamb in large roasting pan (do not cover) or truss and hang over spit in large hearth. Roast until meat thermometer reads medium rare (about 30 minutes per pound.) Baste occasionally with drippings and mustard/ginger rub.
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