Preheat the oven to 180°C (350°F).
In a glass bowl, mix the mustard, garlic salt and mint thoroughly. Salt and pepper.
Put the lamb in a roasting pan, fatty part down, and coat it well with the mint mixture.
Roast in the oven, uncovered, about 1h30. The meat thermometer should read 70*C/160*F for a medium leg of lamb.
Add the flavouring vegetables and seasonings 20 minutes before the end of the cooking time.
Remove the lamb from the roasting pan and keep it warm.
Pour the red wine in the roasting pan and bring to a boil, scraping the bottom of the roasting pan thoroughly. Simmer for 5 to 7 minutes.
Strain the cooking juices with a fine strainer.
Slice the lamb and pour the cooking juices on the slices or serve the entire leg on a serving platter with the cooking juices in a gravy boat.
Serve with a spinach salad.
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.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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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.
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