Horseradish Roasted Lamb

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Horseradish Roasted Lamb

Horseradish Roasted Lamb

  • Author: Meat and Poultry Ontario
  • Yield: 810 1x


The combination of horseradish and garlic gives the mild flavour of Ontario lamb a kick, while a hint of lemon adds a refreshing finish. Serve with seasonal vegetables and a full-bodied red wine.


Units Scale
  • 1 3 lb (1.5 kg) boneless Ontario leg of lamb
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 1/3 cup (75 mL) grainy Dijon mustard
  • 2 tbsp (30 mL) prepared horseradish
  • 1 tbsp (15 mL) lemon juice
  • 1 tsp (5 mL) dried thyme
  • 1/2 tsp (2 mL) coarse salt
  • 1/2 tsp (2 mL) cracked black pepper
  • 2 heads garlic
  • 1 tbsp (15 mL) butter
  • 1 tbsp (15 mL) all purpose flour
  • 1 cup (250 mL) chicken broth
  • 1/3 cup (75 mL) full bodied red wine


  1. Preheat oven to 350 F (180 C).
  2. Arrange lamb on greased rack in roasting pan. In bowl mix together onion, garlic, mustard, horseradish, lemon juice, thyme, salt and pepper; spread over roast.
  3. Cut tops from garlic, wrap with foil and roast lamb and garlic in oven until a meat thermometer inserted registers 150 F (65 C) for medium rare, about 1 hour.
  4. Transfer lamb to platter and tent with foil; let stand 15 minutes before carving.
  5. Unwrap garlic from foil; squeeze pulp out from the bulbs into small bowl.
  6. In a skillet on medium heat, melt butter and sprinkle with flour; stir into a paste, cook one minute. Add roasted garlic to skillet. Add broth and wine, bring to a boil, whisking constantly until slightly thickened, about 2 minutes. Serve over sliced roast lamb.


Recipe courtesy of Meat and Poultry Ontario


  • Serving Size: Per Serving (with 2 tbsp (30 mL) sauce
  • Calories: 230
  • Sodium: 330 mg
  • Fat: 8 g
  • Saturated Fat: 3 g
  • Carbohydrates: 6 g
  • Fiber: 1 g
  • Protein: 29 g
  • Cholesterol: 95 mg
BBQ lamb chop with fresh vegetables

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