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Two-Mustard Leg of Lamb
2014-11-13
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.
4
Trois fois par jour
5
2
5
5
Two-Mustard Leg of Lamb
4
servings
0:10
Preparation
1:40
COOKING
1:50
TOTAL TIME
Ingredients
-
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
-
2 Tbsp.
(30 mL)fresh rosemary, chopped
-
2 Tbsp.
(30 mL)fresh mint, chopped
-
1 Tbsp.
(15 ml)olive oil
-
salt and pepper to taste
-
leg of lamb
-
3 cups
(750 mL)Brussel sprouts, halved
-
1/4 cup
(60 mL)chopped garlic or 8 unpeeled cloves
-
4,4 lb
(2 kg)leg of lamb
-
4 cups
(1 L)beef broth
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
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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.
