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Leg of Lamb with Olive-Mustard Coating
Courtesy of Meat and Livestock Australia
Serve With:
Servings: 6
Roasted Red Potatoes Fresh Vegetable Medley Mint Jelly Prep Time: 20 Min. Cook Time: 80 Min. What you need:
(click + to add ingredients to your shopping list)
+ 1 whole bone-in leg of lamb (about 7 lbs.)
Olive-mustard coating; + 45 Kalamata olives, pitted + 2 cloves garlic, peeled + 2 tsp. fresh rosemary + 1 1/2 Tbsp. Dijon mustard + 1 tsp. black pepper, freshly ground + 3 Tbsp. olive oil What to do:
1. Preheat oven to 350º F.
2. Place olives, garlic, rosemary, mustard and pepper in a food processor. Process to a smooth paste and gradually add oil. Spread mixture all over the fat side of meat and place fat side up in a roasting pan. 3. Roast for about 1 hour 20 minutes. Check the internal temperature and remove lamb when temperature reaches 125-130°F for medium rare. Let meat rest 10-15 minutes to complete its cooking (meat temperature will rise another 5-10°F). Carve and serve. Wine pairings:
Merlot, Cabernet Sauvignon, Côtes du Rhône
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