Leg of Lamb with Three Flavours

Leg of Lamb with Three Flavours
  • 4 servings
  • 0:30 Preparation
  • 1:30 Cooking
  • 2:00 Total Time


Add all
  • 1/2 cup
    (125 mL)

    1% plain yoghurt

  • 1 Tbsp.
    (15 mL)

    peeled, grated, fresh ginger

  • 2 Tbsp.
    (30 mL)

    finely chopped fresh mint

  • 1 kg

    leg of lamb

  • ground cinnamon to taste

  • 1 Tbsp.
    (15 mL)

    liquid honey

  • 1/4 cup
    (60 mL)

    orange juice

  • salt and pepper to taste


Preheat oven to 350°F (180 °C).

In a bowl, mix yoghurt, ginger and mint together and season.

Place leg lamb in a roasting pan, coat with yogurt mixture and sprinkle with cinnamon.

Roast uncovered for 1 1/2 hours ou until meat thermometer registers 160°F/70°C for fully cooked lamb.

Baste meat during roasting. Baste meat during roasting.

Remove lamb from roasting pan and keep it warm.

Pour orange juice in roasting pan and bring to a boil, scraping baked-on bits off bottom.

Add honey and reduce pan juices by half.

Carve roast and pour pan juices over slices.

Accompaniment: mashed potatoes and broccoli.

Source: Metro

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

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© Société des alcools du Québec, 2007