Leg of lamb with sundried tomatoes
Gigot d'agneau

Preparation time 10 minutes

Total time: 1 hour

Ingredients

  1. 750 g (1 ½ lb.) leg of lamb
  2. for garnish, Fresh coriander, finely chopped
  3. 2 ml (½ tsp.) crushed hot pepper flakes
  4. 5 ml (1 tsp.) crushed coriander seeds
  5. 3 garlic cloves, finely chopped
  6. 30 ml (2 tbsp.) balsamic vinegar
  7. 75 ml (1/3 cup) Compliments Balance Low Fat Sundried Tomato California Dressing

Directions

  1. In a large freezer bag, combine dressing, balsamic vinegar, garlic, coriander seeds and hot pepper flakes. Add leg of lamb and seal bag. Shake bag to thoroughly coat lamb with marinade.
  2. Repeat several times during marinating time. Marinate in refrigerator for 4 hours. Preheat barbecue to medium heat. Remove lamb from freezer bag and drain well.
  3. Place lamb on oiled barbecue grill and cook, covered, for 20 minutes per side, or until meat is pink and internal temperature reaches 70°C (160°F).
  4. Remove from barbecue, cover with aluminum foil and let stand for 10 minutes. Garnish lamb with fresh coriander. Serve with grilled vegetables and couscous.

Variation: Replace the vinaigrette with Dijon mustard and the balsamic vinegar with cider vinegar.

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more