Mint-Crusted Leg of Lamb
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 30 min |
| Total: | 1 h 50 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Lamb |
| Source: | Metro |
Recipe ingredients
- 1 tsp. (5 mL) Irresistibles dry mustard*
- 1 tsp. (5 mL) Irresistibles garlic salt*
- 2 tsp. (10 mL) Irresistibles dried mint*
- 3 lb. (1,5 kg) leg of lamb
- 3/4 cup (180 mL) aromatic vegetables (carrot, onion, celery), chopped
- 1 Irresistibles bay leaf *
- 1 pinch Irresistibles dried thyme*
- Salt and pepper to taste
- 1 cup (250 mL) dry red wine
Preparation
Preheat the oven to 180°C (350°)F.
In a glass bowl, mix the mustard, garlic salt and mint thoroughly. Salt and pepper.
Put the lamb in a roasting pan, fatty part down, and coat it well with the mint mixture.
Roast in the oven, uncovered, about 1h30. The meat thermometer should read 70*C/160*F for a medium leg of lamb.
Add the flavouring vegetables and seasonings 20 minutes before the end of the cooking time.
Remove the lamb from the roasting pan and keep it warm.
Pour the red wine in the roasting pan and bring to a boil, scraping the bottom of the roasting pan thoroughly. Simmer for 5 to 7 minutes.
Strain the cooking juices with a fine strainer.
Slice the lamb and pour the cooking juices on the slices or serve the entire leg on a serving platter with the cooking juices in a gravy boat.
Serve with a spinach salad.
Suggestion
Once cooked and sliced, leg of lamb can be frozen.The slices are excellent cold.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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