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Leg of lamb with ginger

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6 portions

Medium

195 minutes

Ingredients

  • 1 boneless leg of Québec lamb
  • 2 garlic cloves
  • 1 tbsp (15 ml) ground ginger
  • 1 tbsp (15 ml) dry mustard or Dijon mustard
  • 1 tbsp (15 ml) salt
  • ⅓ tsp (1.5 ml) pepper
  • ½ tsp (2.5 ml) garlic powder
  • Cider vinegar in sufficient quantity

Preparation

  1. Preheat oven to 450 F° (230 C°).
  2.  Rub the inside of the leg with crushed garlic cloves.
  3. Season lightly with salt and pepper and tie the leg.
  4. Mix the remaining ingredients and roll leg in this mixture.
  5. Lightly Moisten leg with vinegar
  6. Cook for 15 minutes.
  7. Reduce temperature to 325 F° (160 C°) and continue cooking for about 20 minutes per kg (internal temperature for medium-rare is 145°F (63°C) or 150°F (71°C) for medium-rare.
  8. Serve on a bed of watercress with seasonal vegetables.

Chef’s Tip

If using a leg with bone, pierce it with the garlic cloves.