Spicy Maple-Glazed Leg of Lamb

Spicy Maple-Glazed Leg of Lamb
  • 8 to 10
  • 0:15 Preparation
  • 2:00 Cooking
  • 5:25 Total Time


Add all
  • 4 1/2 lb
    (2 kg)

    leg of lamb fresh or frozen

  • 4

    sliced thin garlic cloves

  • 4 tsp.
    (20 mL)

    brown sugar

  • 1/4 cup
    (60 mL)

    Maple syrup

  • 1

    big orange juice and grated zest

  • 1 Tbsp.
    (15 mL)

    ground coriander

  • 1 Tbsp.
    (15 mL)

    ground cumin

  • 1 tsp.
    (5 mL)

    ground cinnamon

  • pepper to taste

  • 1 cup
    (250 mL)

    warm water


Bone, trim and tie up leg of lamb.

Make incisions in lamb and slip sliced garlic into them.

In a bowl, mix remaining ingredients, except water, together.

In a roasting pan, place lamb and smear all over with marinade.

Cover and refrigerate for a few hours or overnight, basting meat occasionally.

Preheat oven to 400 °F (200 °C).

Roast lamb in marinade, uncovered for 30 minutes.

Reduce heat to 325°F (160°C). Add water and cover meat with foil.

Roast another 2-2 1/2 hours or until meat thermometer reads 140°F (60°C).

Let lamb stand 10 minutes before carving.

Serve with carrots and green and yellow zucchini.

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