Bourbon Honey and Spice Butterflied Lamb Leg
From chefelaine 15 years agoIngredients
- 2 tbsp Dijon mustard shopping list
- 2 tbsp honey shopping list
- 1/4 cup bourbon shopping list
- 2 tsp ground coriander shopping list
- 2 tsp ground cumin shopping list
- 1/4 tsp cayenne shopping list
- 3 lb butterflied lamb leg shopping list
- Freshly ground pepper to taste shopping list
- Sauce: shopping list
- 1/4 cup wine vinegar shopping list
- 2 tbsp bourbon shopping list
- 2 tbsp red currant jelly shopping list
- 1 tbsp Dijon mustard shopping list
- 1 cup chicken or beef stock shopping list
How to make it
- Combine mustard, honey, bourbon, coriander, cumin and cayenne in a small bowl.
- Brush over lamb leg. Season with pepper.
- Marinate for 1 hour.
- Preheat oven to 425°F
- .
- Place lamb, fat side up, on rack in a roasting pan and bake for 35 to 45 minutes, basting occasionally or until juices run slightly pink.
- Place lamb on a carving board and let rest for 10 minutes.
- Meanwhile make sauce.
- Discard all fat from roasting pan.
- Stir in vinegar, bourbon, jelly, mustard and stock.
- Bring to boil, boil 3 to 5 minutes or until reduced by half.
- Sauce should be thick enough to coat a spoon.
- Season well with salt and pepper.
- To serve, carve into thin slices and drizzle sauce over lamb.
People Who Like This Dish 1
- merlin San Francisco, CA
- thatsmystyle Hamilton, CA
- bakerygirl Seattle, WA
- bizzielizzie Orillia, CA
- elgab89 Toronto, CA
- momo_55grandma Mountianview, AR
- chefelaine Muskoka, CANA
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The Rating
Reviewed by 8 people-
Great recipe,Chef! The ingredients are divine!
elgab89 in Toronto loved it -
how nice! five from me, Chef
bizzielizzie in Orillia loved it -
Yes. A very interesting take. I use Bourbon a lot, but have not used it on lamb. Yet!
merlin in San Francisco loved it
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