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Leg of Lamb with Aromatic Herbs https://www.metro.ca/userfiles/image/recipes/gigot-agneau-herbes-3732.jpg PT15M PT1H30M PT1H45M
Preheat oven to 350°F (180°C).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 300°F (150°C) 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.
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4 5 5 3
4 lb (2 kg) leg of lamb allowed broth (non allergenic) to deglaze
Leg of Lamb with Aromatic Herbs

Leg of Lamb with Aromatic Herbs

Rate this recipe
5 Votes
  • Gluten-free
  • Lactose-free
6
servings
0:15
Preparation
1:30
COOKING
1:45
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 4 lb
    (2 kg)
    leg of lamb

  • allowed broth (non allergenic) to deglaze
  • marinade


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  • 2
    garlic cloves, sliced
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  • 1/3 cup
    (80 mL)
    oil (non allergenic)

  • zest of one lemon
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  • 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
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  • 1 tsp.
    (5 mL)
    sugar
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  • 1 tsp.
    (5 mL)
    fresh thyme
  • 1 Tbsp.
    (15 mL)
    rosemary

  • Salt to taste
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Preparation

Preheat oven to 350°F (180°C).

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 300°F (150°C) 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.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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