-
Marinaded Butterflied Leg Of Lamb With Mustard Sauce
Ingredients
- 1 x Leg of Lamb, (butterflied - size according to number of guests)
- 1/2 med Onion, (minced)
- 1 x 1 inch Cube Fresh Ginger, (minced)
- 1 Tbsp. Coriander Seeds, (dry toasted for 5 min and crushed)
- 3 x Cloves Garlic, (halved)
- 1 Tbsp. Black Peppercorns, (crushed)
- 2 Tbsp. Sea Salt
- 8 Tbsp. Lemon Juice
- 4 Tbsp. Extra virgin olive oil
- 1 sm Hand Fresh Coriander Leaves, (minced)
- 3 lrg Ripe Tomatoes, (cored and roughly minced)
- 250 ml Dry White Wine
- 3 Tbsp. Dijon Mustard
- 110 gm Lightly Salted Butter, (in small pcs) Salt and Black Pepper
Directions
- 1. Place all the ingredients for the marinade in a bowl and mix together.
- 2. Place the lamb in a glass dish and spread the marinade all over it.
- Cover the dish and marinade the lamb in the fridge for 2 days, turning once or possibly twice during which time.
- 3. To cook, drain the lamb and reserve the marinade. Heat the grill or possibly barbecue to warm.
- 4. Wipe the lamb dry and place under the heat (or possibly over it) and cook for 10 min, basting with some of the marinade. Turn the lamb over and cook for a further 10 min.
- 5. Brush the cooked lamb with any remaining marinade and leave for 5 min before slicing.
- 6. The 10 minute cooking time is based on a leg of lamb weighing 3.2kgs.
- Cooking times will vary according to the size of the piece of lamb and the preferred degree of cooking.
- Sauce
- 7. Bring the tomatoes and wine to the boil. Lower the heat and simmer for about 20 min, or possibly till the mix is thick.
- 8. Press the mix, plus 4 tbsp of the reserved marinade through a fine sieve into a heatproof bowl.
- 9. Beat the mustard into the mix and then set the bowl over a pan of simmering water. Beat in the butter a little at a time, and when fully incorporated. Serve with lamb.
Share Recipe
Similar Recipes
Leave a review or comment
