Dijon and Horseradish Crusted
Leg of Alberta Lamb
Ingredients:
1 Leg of Alberta Lamb
1 cup Dijon mustard
1/3 cup horseradish
Salt and black pepper
10 cloves garlic
1 cup fresh white bread crumbs
1 tablespoon olive oil
Method:
Make incisions in leg in various locations. Insert garlic cloves,
rub olive oil on leg and season well with salt and black pepper.
Roast in oven at 375 F oven until medium rare. (140 degrees on meat thermometer)
Mix Dijon and horseradish in a bowl. Spread evenly over leg of lamb.
Roll lamb in bread crumbs and coat evenly.
Place back in oven at 350 F and continue to roast until evenly brown. Allow to rest for 10 minutes before carving, then serve.
Recipe courtesy of Café Divine, Okotoks
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