Leg of Lamb with Mint Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

PORTIONS: 8

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ORGANIC INGREDIENTS

  • Leg of lamb about 2.2 kg (4 3/4 lbs)
  • 1 yellow onion, sliced
  • 1 bunch fresh mint (about 18 g)
  • 6 garlic cloves, pressed or minced
  • Juice of 1/2 lemon
  • 45 ml (3 tbsp) Dijon mustard
  • 45 ml (3 tbsp) honey
  • 60 ml (4 tbsp) fresh mint, chopped
  • 2.5 ml (1/2 tsp) salt
  • Pepper, to taste
  • 250 ml (1 cup) chicken stock

PREPARATION

  1. Using a sharp knife, remove excess fat from the leg.
  2. Place the onion rings and mint in the bottom of a roasting pan and add the leg on top.
  3. In a bowl, combine garlic, lemon juice, Dijon mustard, honey, mint, salt and pepper.
  4. Spread the mixture over the leg and pour the chicken broth into the bottom of the roasting pan.
  5. Cover and bake for about 6 hours on the centre rack of the preheated oven at 110 °C (230 °F). Drizzle the leg 3 to 4 times during cooking.

 

Leg of Lamb with Mint Gluten-free, dairy-free (casein-free) and hypotoxic By: Cuisine l'Angélique

Surprise your guests with this tender, spicy and tasty lamb dish.

TIP

* The cooking time may vary depending on the size of the leg and the roasting pan used. Dark-coated roasters will generally cook faster than lighter-finished roasters. In addition, depending on the desired cooking, refer to these internal temperatures (taken with the appropriate thermometer for cooking meat):

Medium-rare: 63 degrees Celsius (145 °F)

Medium: 71 degrees Celsius (160 °F)

Well-done: 77 degrees Celsius (170 °F)