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.
Makes 8 to 10 servings.
Suggested wine pairing: Stratus Cabernet Franc 2004, Courtesy of Wines of Ontario & Mark Moffat Sommelier, Dine N Vines
Per Serving (with 2 tbsp (30 mL) sauce): about 230 cal, 29 g pro, 8 g total fat (3 g sat fat),
6 g carb, 1 g fibre, 95 mg chol, 330 mg sodium. %RDI: iron 15%, calcium 4%, vit A 2%,
vit C 8%
Source: Homegrown Ontario