Mint Glazed Leg of Lamb with Candied Vegetables
Back to Recipes & MoreIngredients
- 3 to 3 ½ lb (about 1 ½ kg) boneless leg of lamb
- 1 large garlic clove, sliced into slivers
- 2 tbsp (30 ml) olive oil
- 1 tbsp (6 g) finely chopped fresh rosemary
- ½ tsp (3 g) salt
- ½ tsp (1 g) ground pepper
- ½ cup (100 g) Redpath® Granulated Sugar
- ⅓ cup (27 g) finely chopped fresh mint leaves
- 3 tbsp (45 ml) red wine
- 1 tbsp (15 ml) white wine vinegar
- 1 tbsp (15 ml) lemon juice
- 1 tsp (2 g) finely grated lemon zest
- 1 tsp (5 ml) olive oil
- 1 ½ lbs (680 g) radishes with green tops attached (about 25 radishes), washed
- 3 tbsp (43 g) unsalted butter
- 5 large carrots, peeled and sliced into ¼ inch (0.5 cm) coins
- 1 large garlic clove, minced
- 1 ½ tsp (5 g) cumin
- ⅓ cup (80 ml) chicken or vegetable stock
- 6 tbsp (81 g) packed Redpath ® Dark Brown Sugar
- 2 tbsp (30 ml) white wine vinegar
- ½ tsp (3 g) salt
- ½ tsp (1 g) ground pepper
Instructions
Step 1
Remove leg of lamb from the refrigerator (about 1 hour before roasting).
Step 2
Meanwhile, place all ingredients for the glaze in a small saucepan. Place over medium heat and bring to a simmer until slightly thickened, about 3 minutes; set aside.
Step 3
Preheat oven to 425°F (220°C).
Step 4
Using a small paring knife, make random small incisions about 1/2 inch (1 centimetre) deep into the surface of the lamb; tuck a sliver of garlic into each incision.
Step 5
In a small bowl, whisk together the olive oil, rosemary, salt and pepper; rub mixture over the entire surface of the lamb.
Step 6
Place lamb on a rack in a roasting pan and roast for 15 minutes.
Step 7
Reduce heat to 350°F (220°C) and roast for 30 minutes.
Step 8
Baste well with mint glaze; repeat basting after 15 minutes.
Step 9
Continue roasting until meat registers 125°F (52°C) on an instant-read thermometer for medium-rare, 135°F (57°C) for medium or 145°F (63°C) for medium-well - about 5 - 10 minutes longer. Cover lightly with foil and allow meat to rest for 15 minutes (temperature will continue to rise another 5 to 10 degrees while resting).
Step 10
While the lamb is resting, prepare the glazed vegetables.
Step 1
Trim the tops and bottoms off the radishes and reserve the greens; quarter the radishes into wedges.
Step 2
Cut the stems from the reserved greens and roughly chop; set aside.
Step 3
In a large skillet, melt 2 tbsp (28 g) of butter over medium heat. Add the radishes and carrots and cook, stirring frequently, for 8 minutes.
Step 4
Add the garlic and cumin; cook 3 minutes.
Step 5
Increase heat to medium high and add stock. Simmer until liquid has been reduced by half, 4 to 5 minutes.
Step 6
Add Redpath ® Dark Brown Sugar, white wine vinegar, salt and pepper; cook, stirring, for 1 minute.
Step 7
Add reserved radish greens and cook until just beginning to wilt.
Step 8
Carve rested lamb into slices and serve warm, accompanied by the candied vegetables.
