Mint Jelly Crusted Leg of Lamb

Look for Ontario lamb... you will find that it is sweeter and milder than the New Zealand imports which are allowed to mature longer, and are therefore gamier in flavour.  

  • 3 lb (1.4kg) leg of lamb
  • salt and pepper
  • 3 + 2 cloves garlic, crushed
  • ⅓ cup dijon mustard
  • 4 Tbsp mint jelly
  • 1 Tbsp olive oil
  • ½ cup coarse bread crumbs

Preheat oven to 450°F/230°C. Liberally sprinkle lamb with salt and pepper and coat with 3 cloves crushed garlic. Place on a rack in a roasting pan in the preheated oven to sear the outer surfaces, about 20 mins. Remove from oven and coat with mustard using a spoon, spatula, or silicone basting brush. Return to oven for 5 minutes to dry the mustard coat a bit. Meanwhile, combine the mint jelly, olive oil, 2 cloves crushed garlic, and bread crumbs. Remove lamb from oven and reduce temperature to 250°F/120°C.  Coat lamb with bread crumb mixture and return to oven. Cook until medium rare when the internal temp. measures 295°F/145°C, about 45 mins.  

Serve with roasted potatoes and seasonal vegetables.

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