2 for $7.00
500 ml, 1 L, SELECTED VARIETIES OR 3.99 EA.
500 - 540 ml SELECTED VARIETIES
30 AIR MILES® Bonus Miles when buying 3
In a small bowl, combine honey and Dijon mustard. Set aside.
Preheat oven to 325°F (160°C).
In another bowl, mix all stuffing ingredients together.
Open leg flat, spread with stuffing, roll leg up and tie with string.
Put the leg in a roasting pan and baste with honey-mustard mixture.
Add chicken broth or lamb stock.
Roast for about hour. Use a meat thermometer to ensure lamb done to the pink of perfection: 160°F (70°C).
Take the leg of lamb out of the pan and keep warm.
Add apple wort to the pan and reduce by half over medium heat (about 5 minutes), stirring regularly.
Add maple syrup, chestnut purée and cream.
Cook until sauce thickens, about 5 minutes.
Season with salt and pepper and add chopped rosemary.
Spoon sauce over sliced leg of lamb and serve with Brussels sprouts or other vegetables to taste. Garnish with fresh rosemary.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.