Crusty Rosemary Lamb

Serves: 4-6

Ingredients:

3 pound (1.5 kg) leg lamb
1/4 cup brown sugar
2 tablespoons seeded mustard
1 tablespoon lemon juice
2 tablespoons chopped fresh rosemary

Microwave Method:

1. Combine brown sugar, mustard, lemon juice and rosemary. Spread over leg of lamb.
2. Place on a rack. Cook for 10 minutes on MEDIUM HIGH.
3. Cook a further 25-30 minutes on MEDIUM (for medium) or 40-45 minutes on MEDIUM (for well done).
4. Turn over halfway through cooking, shielding shank with foil to prevent overcooking.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Combine brown sugar, mustard, lemon juice and rosemary. Spread over leg of lamb.
3. Place on Low Rack.
4. Cook on HIGH MIX/ROAST for 35 minutes (medium) or 45 minutes (well done).
5. Turn over halfway through cooking, shielding shank with foil to prevent overcooking.