Braised leg of lamb with vegetables
Braised leg of lamb with vegetables

Preparation time 30 minutes

Total time: 1 hour

Ingredients

  1. 2 whole unpeeled garlic bulbs
  2. 250 mL (1 cup) trimmed
  3. 3 trimmed carrots
  4. 3 trimmed parsnip
  5. 250 mL (1 cup) veal stock
  6. 30 mL (2 tbsp.) canola oil
  7. To taste, salt and pepper
  8. 900 g (2 lb.) leg of lamb
  9. 30 mL (2 tbsp.) finely chopped fresh thyme
  10. 60 mL (1/4 cup) Dijon mustard
  11. 75 mL (1/3 cup) maple syrup

Directions

  1. Preheat oven to 180°C (350°F).
  2. In a small bowl, stir together maple syrup, mustard and thyme. Reserve half and brush remaining half all over leg of lamb.
  3. Season with salt and pepper. Reserve. Heat 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.
  4. Cover 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.
  5. Serve leg of lamb and accompanying vegetables on mashed potatoes, or with slices of whole grain bread. Spoon sauce over top. Enjoy!

Tip : Add roasted garlic to the mashed potatoes or simply spread onto the whole wheat bread slices.

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