Crispy Leg of Lamb With Ginger Avocado Mustard
From mystic_river1 14 years ago
- 210 minutes to make
- Serves 6
This was prepared last Easter except I had boned and stuffed the lamb. I discovered that for whatever reason I preferred bone-in-perhaps it loses too much of the flavor when boned. I am serving this with mashed carrots and parsnips and baby white onions roasted next to the lamb which I put in after about 1 1/2 hours. Read more A light minestrone will be first course. See less
Ingredients
- REFRIGERATE OVERNIGHT shopping list
- 1 ripe hass avocado, peeled and seeded shopping list
- 2 Tbsp. grated fresh ginger shopping list
- 1 tbs white wine vinegar shopping list
- 1 Tbsp. grape seed oil shopping list
- salt and pepper to taste shopping list
- 1/2 smooth Dijon mustard shopping list
- --------------------------------------- shopping list
- 1 leg of lamb shopping list
- 6 cloves garlic shopping list
- 1/2 seasoned rice vinegar shopping list
- 2 cups orange juice shopping list
- 2 star anise shopping list
- 1 Tbsp. kosher salt shopping list
- 1 Tbsp cracked black pepper shopping list
- 2 bay leaves shopping list
- 2 oranges sliced shopping list
- 4 sprigs rosemary shopping list
- 3 cups white wine shopping list
- . shopping list
How to make it
- Ginger Avocado Mustard
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- Blend all ingredients (avocado, 1/2 of the fresh ginger, shallot, white wine vinegar, grape seed oil, and dijon mustard) in food processor till smooth. Adjust seasoning as needed. Allow to rest 4 hours or overnight in refrigerator. Serve as a side for leg of lamb.
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- Crispy Leg of Lamb
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- Roughly chop ginger, garlic and star anise, combine with vinegar and juice. Add salt and pepper and bay leaves. Place leg of lamb in roasting pan( on carrots parsnips and celery stalks OPTIOANAL) and pour marinade over it. Cover and refrigerate overnight.
- Drain and place lamb back in the pan after rubbing with: 1/4 Cup of olive oil, 2 oranges sliced, rosemary sprigs, salt and pepper, white wine.
- Roast lamb in 325 degree oven for 3 1/2 hours. Remove from pan and allow to rest for 20 minutes prior to slicing. Pan juices can be reserved for service. Serve with avocado mustard
People Who Like This Dish 2
- morninlite Kalamazoo, MI
- quaziefly ALL POINTS
- clbacon Birmingham, AL
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 3 people-
Yum! I'll be there around noonish?? LOL!
morninlite
in Kalamazoo loved it
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