Homegrown Ontario Horseradish Roasted Lamb
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.
Suggested wine pairing: Stratus Cabernet Franc 2004, Courtesy of Wines of Ontario & Mark Moffat Sommelier, Dine N Vines
| 1 | 3 lb (1.5 kg) boneless Homegrown Ontario leg of lamb | 1 |
| 1 | onion, finely chopped | 1 |
| 1 | clove garlic, minced | 1 |
| 1/3 cup | grainy Dijon mustard | 75 mL |
| 2 tbsp | prepared horseradish | 30 mL |
| 1 tbsp | lemon juice | 15 mL |
| 1 tsp | dried thyme | 5 mL |
| 1/2 tsp | coarse salt | 2 mL |
| 1/2 tsp | cracked black pepper | 2 mL |
| 2 | heads garlic | 2 |
| 1 tbsp | butter | 15 mL |
| 1 tbsp | all purpose flour | 15 mL |
| 1 cup | chicken broth | 250 mL |
| 1/3 cup | full bodied red wine | 75 mL |
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.
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 (www.homegrownontario.ca)
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