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Dotty's Roast with Mustard Shell

This is great for company and easy for any day.

3 lb roast of lamb or pork
(1/2 c) dijon style mustard
3 large cloves garlic, sliced thickly
(2 T) dried rosemary

Preheat oven to 300oF. Place roast in uncovered baking dish and insert meat thermometer. Puncture roast and insert garlic slices. Smear roast with mustard on the top and sides (thers's no real need to measure it), just plaster it on. Shake rosemary on generously (again, no need to measure). Bake 30 min per pound to 160oF for lamb or 40 min per pound to 170oF for pork.

Substitution suggestions: I've tried this recipe with beef and didn't like it as much, but you may have better luck with it. Use pork spare ribs and eliminate the garlic. Try replacing the rosemary with other spices or replacing the mustard with catsup or barbecue sauce.

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