Wednesday, March 6, 2013

Gluten Freedom: Leg of Lamb

5 lb leg of lamb,    1/4 C lehua honey,   2 Tbs prepared Dijon-style mustard (OrganicVille is GF),   2 Tbs fresh rosemary, de stemmed and chopped,    1 tsp black pepper,     1 tsp lemon zest,         1 Tbs minced garlic,     1 tsp kosher sea salt.
Note: Most prepared mustards are gluten free, but Colman’s (my old favorite) is not. In a small bowl, combine the lehua honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb as evenly as possible. Cover and marinate for at least 8 hours, overnight is best. After the lamb marinated, preheat oven to 450 degrees F.  Place lamb on a rack in a roasting pan and salt and pepper to taste. Bake the lamb at 450 degrees F for 20 minutes to get a good sear. Reduce heat to 400 degrees F and cook until medium rare (55 to 60 minutes) For food safety pruposes, the internal temperature of the lamb should be at least 145 degrees F. Let the meat rest for about 10 minutes before carving.

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