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Two-Mustard Leg of Lamb https://www.metro.ca/userfiles/image/recipes/gigot-dagneau-aux-deux-moutardes-10206.jpg PT10M PT1H40M PT1H50M
Preheat oven to 400 °F (200°C). In a bowl, combine all sauce ingredients. Season generously, then set aside. Place Brussels sprouts and garlic cloves in the centre of a roasting pan. Place the leg of lamb over the sprouts and brush with sauce. Pour beef broth around the meat. Bake for 10 minutes. Reduce the temperature to 350°F (175°C), then cook for 20 minutes per pound. Let stand for 15 minutes before serving.
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Two-Mustard Leg of Lamb

Two-Mustard Leg of Lamb

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4
servings
0:10
Preparation
1:40
COOKING
1:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • sauce :

  • 3 Tbsp.
    (45 mL)
    Dijon mustard
  • 1/4 cup
    (60 mL)
    whole-grain mustard
  • 2 Tbsp.
    (30 mL)
    balsamic vinegar
  • 2 Tbsp.
    (30 mL)
    honey
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  • 2 Tbsp.
    (30 mL)
    fresh rosemary, chopped
  • 2 Tbsp.
    (30 mL)
    fresh mint, chopped
  • 1 Tbsp.
    (15 ml)
    olive oil
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  • salt and pepper to taste
  • leg of lamb


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    ONTARIO FRESH LAMB RACK

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    $20.99 /lb

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    ONTARIO FRESH LAMB LEG

    ONTARIO FRESH LAMB LEG

    $9.99 /lb

    SHORT CUT 22.02/kg


    ONTARIO FRESH LAMB SHOULDER CHOPS

    ONTARIO FRESH LAMB SHOULDER CHOPS

    $7.99 /lb

    $17.61/kg


  • 3 cups
    (750 mL)
    Brussels sprouts, halved
  • 1/4 cup
    (60 mL)
    chopped garlic or 8 unpeeled cloves
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    ORGANIC GARLIC

    ORGANIC GARLIC

    $2.49 ea.

    85 g PRODUCT OF ARGENTINA


  • 4,4 lb
    (2 kg)
    leg of lamb
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    ONTARIO FRESH LAMB RACK

    ONTARIO FRESH LAMB RACK

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    ONTARIO FRESH LAMB LEG

    ONTARIO FRESH LAMB LEG

    $9.99 /lb

    SHORT CUT 22.02/kg


    ONTARIO FRESH LAMB SHOULDER CHOPS

    ONTARIO FRESH LAMB SHOULDER CHOPS

    $7.99 /lb

    $17.61/kg


  • 4 cups
    (1 L)
    beef broth
Imprimer ma sélection

Preparation

Preheat oven to 400 °F (200°C).

In a bowl, combine all sauce ingredients.

Season generously, then set aside.

Place Brussels sprouts and garlic cloves in the centre of a roasting pan.

Place the leg of lamb over the sprouts and brush with sauce.

Pour beef broth around the meat.

Bake for 10 minutes.

Reduce the temperature to 350°F (175°C), then cook for 20 minutes per pound.

Let stand for 15 minutes before serving.

Source : Trois fois par jour

Legal Notice

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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