Leg of lamb with thyme and ginger
Prep Time
Cooking Mode
1 semi-boneless leg of lamb
4 garlic cloves, thinly sliced
150 mL (⅔ tasse) cup maple syrup
60 mL (¼ tasse) cup water
30 mL (2 c. soupe) Tbsp brown sugar
45 mL (3 c. soupe) Tbsp grated fresh ginger
4 5 fresh thyme sprigs, leaves only
to taste freshly ground pepper
1 semi-boneless leg of lamb
4 garlic cloves, thinly sliced
150 mL (⅔ tasse) cup maple syrup
60 mL (¼ tasse) cup water
30 mL (2 c. soupe) Tbsp brown sugar
45 mL (3 c. soupe) Tbsp grated fresh ginger
4 5 fresh thyme sprigs, leaves only
to taste freshly ground pepper
Directions
1Preheat oven to 200°C (400°F).
2Make incisions in the leg of lamb and insert garlic slices. Set aside.
3In a bowl, combine maple syrup, water, brown sugar, ginger, thyme, and pepper. Place leg of lamb in an ovenproof dish and pour maple mixture over top. Roast lamb uncovered for 30 minutes.
4Reduce oven temperature to 160°C (325°F), cover, and continue roasting for 2 to 2½ hours, or until a meat thermometer reads 60°C (140°).
5Baste lamb frequently with pan juices during cooking. Remove lamb from oven and cover with aluminum foil. Allow to sit for 10 minutes before carving. Serve leg of lamb with an assortment of glazed root vegetables.
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