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.
- 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
- Preheat oven to 350 F (180 C).
- 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.
- 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.
- Transfer lamb to platter and tent with foil; let stand 15 minutes before carving.
- Unwrap garlic from foil; squeeze pulp out from the bulbs into small bowl.
- 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