Leg of Lamb with Aromatic Herbs
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 30 min |
| Total: | 1 h 45 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Lamb |
| Source: | Metro |
Recipe ingredients
- 1 4 lb. (2 kg) leg of lamb
- Allowed broth (non allergenic) to deglaze
- Marinade
- 2 garlic cloves, sliced
- 1/3 cup (80 mL) allowed oil (non allergenic)
- Zest of one lemon
- 1/3 cup (80 mL) fresh lemon juice
- 2 Tbsp. (30 mL) tomato paste
- 2 tsp. (10 mL) pepper
- 1 tsp. (15 mL) allowed (non allergenic) Dijon mustard
- 1 tsp. (5 mL) sugar
- 1 tsp. (5 mL) thyme
- 1 Tbsp. (15 mL) rosemary
- Salt to taste
Preparation
Preheat oven to 350ºF (180ºC).
Remove fat from the leg of lamb.
Place the leg of lamb in a roast pan.
Mix all the ingredients for the marinade except the salt.
Baste the leg of lamb with a third of the marinade. Cook 10 minutes.
Baste the leg of lamb with half the remaining marinade. Cook 10 minutes.
Baste the leg of lamb with the rest of the marinade and sprinkle with salt. Let cook 1 hour 15 minutes at 300ºF (150ºC) or until cooked to taste.
Remove the leg of lamb from the roast pan and place it on the stove.
Deglaze the bottom of the roast pan with broth, causing it to reduce a bit to concentrate the flavours and pour the sauce through a strainer.
Suggestion
Allergen: noneA recipe taken from the cookbook De l'allergie aux plaisirs de la table. Order it now on the Association québécoise des allergies alimentaires Web site to take advantage of more than 140 recipes specially adapted for people with allergies.
* 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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