LEG OF LAMB WITH SWEET SPICES

 

 

While roasting this great piece of meat, you will be delighted by the wonderful smell in your kitchen! Serve this fantastic dish with a Chateauneuf-du-Pape, fantastic red wine from the Rhone Valley! Enjoy!

You can also prepare this recipe a day ahead and marinate the meat with the preparation overnight, it will be even tastier! The next day, take the dish out of your refrigerator 30 minutes prior roasting.

 

Preparation; 30 min; cooking time: 45 min-1hour

Serving 4

 

1 leg of lamb (3-4 lbs.)

3 tbsp. old style mustard

2 pinch of saffron

1 tbsp. ground coriander

3 tbsp. honey

2 tbsp. soy sauce

2 tomatoes, peeled and seeded

1 onion, quartered

2 garlic cloves, minced

3 tbsp. olive oil

Salt and pepper

 

Season the leg of lamb with salt and pepper.

Put the mustard, saffron, coriander, honey, soy sauce, tomatoes, onion, minced garlic cloves and 1 tbsp. of olive oil in the bowl of a blender and combine to obtain a smooth mixture.

Spread 2 tbsp. olive oil in a large baking dish and place the leg of lamb in the center. Cover the meat with the preparation, on both sides.

Preheat the oven to 430 F.

Roast the leg of lamb 15 minutes per pound.

Let stand the meat 10-15 minutes before carving.

Serve with your favorite vegetables.

 

Bon Appetit!