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Spicy Maple-Glazed Leg of Lamb https://www.metro.ca/userfiles/image/recipes/gigot-agneau-erable-epices-2090.jpg PT15M PT2H00M PT5H25M
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.
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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
Spicy Maple-Glazed Leg of Lamb

Spicy Maple-Glazed Leg of Lamb

Rate this recipe
6 Votes
  • Gluten-free
  • Lactose-free
8
to 10
0:15
Preparation
2:00
COOKING
5:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
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  • 1 tsp.
    (5 mL)
    ground cinnamon

  • pepper to taste
  • 1 cup
    (250 mL)
    warm water
Imprimer ma sélection

Preparation

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

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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.

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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