Leg of Lamb with Three Flavours
Print Category Leg of Lamb Thematic No thematic Source Métro Evaluation
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ingredient
- 1/2 cup (125 mL) 1% plain yoghurt
- 1 Tbsp. (15 mL) peeled, grated, fresh ginger
- 2 Tbsp. (30 mL) finely chopped fresh mint
- 2.2 lb. (1 kg) leg of lamb
- To taste Irresistibles ground cinnamon*
- 1 Tbsp. (15 mL) liquid honey*
- 1/4 cup (60 mL) Irresistibles orange juice*
- Salt and pepper to taste
Prparation
- Preheat oven to 350ºF (180 ºC). In a bowl, mix yoghurt, ginger and mint together and season. Place leg lamb in a roasting pan, coat with yogurt mixture and sprinkle with cinnamon.
- Roast uncovered for 1 1/2 hours ou until meat thermometer registers 160ºF/70ºC for fully cooked lamb. Baste meat during roasting. Baste meat during roasting.
- Remove lamb from roasting pan and keep it warm.
- Pour orange juice in roasting pan and bring to a boil, scraping baked-on bits off bottom. Add honey and reduce pan juices by half. Carve roast and pour pan juices over slices. Accompaniment: mashed potatoes and broccoli.
Cook commentary
4 Servings
Suggestion: When roasting lamb, use a pan that has a rack or perforated pan that the lamb can be placed on so the meat does cook in its own fat.
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