Braised leg of lamb with vegetables and maple syrup
Prep Time
Cooking Mode
75 mL (⅓ cup) cup maple syrup
60 mL (¼ cup) cup whole-grain mustard
30 mL (2 tbsp.) tbsp. finely chopped fresh thyme
1 kg (2 lb.) lb leg of lamb
salt and pepper
30 mL (2 tbsp.) tbsp. canola oil
250 mL (1 cup) cup veal stock
3 coloured carrots
41861 Compliments Medley Petites Potatoes
2 whole unpeeled garlic bulbs
75 mL (⅓ cup) cup maple syrup
60 mL (¼ cup) cup whole-grain mustard
30 mL (2 tbsp.) tbsp. finely chopped fresh thyme
1 kg (2 lb.) lb leg of lamb
salt and pepper
30 mL (2 tbsp.) tbsp. canola oil
250 mL (1 cup) cup veal stock
3 coloured carrots
41861 Compliments Medley Petites Potatoes
2 whole unpeeled garlic bulbs
Directions
1Preheat oven to 180°C (350°F).
2In a small bowl, stir together maple syrup, mustard and thyme. Reserve half and brush remaining half all over leg of lamb. Season with salt and pepper. Set aside.
3Heat oil in a large ovenproof pan over medium-high heat. Sear lamb on all sides. Add veal stock, remaining mustard mixture, vegetables and garlic bulbs.
4Cover and cook in oven for 1 hour and 30 minutes, or until meat and vegetables are tender. Increase oven temperature to 230°C (450°F) and roast lamb uncovered for 30 minutes.
5Serve the leg of lamb and the vegetables with slices of whole grain bread. Spoon sauce over top. Enjoy!
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