Dijon and Horseradish Crusted
Leg of Alberta Lamb


  • 1 Leg of Alberta Lamb
  • 1 cup Dijon mustard
  • 1/3 cup horseradish
  • Salt and black pepper
  • 10 cloves garlic
  • 1 cup fresh white bread crumbs
  • 1 tablespoon olive oil

    Make incisions in leg in various locations. Insert garlic cloves, rub olive oil on leg and season well with salt and black pepper. Roast in oven at 375 F oven until medium rare. (140 degrees on meat thermometer) Mix Dijon and horseradish in a bowl. Spread evenly over leg of lamb. Roll lamb in bread crumbs and coat evenly. Place back in oven at 350 F and continue to roast until evenly brown. Allow to rest for 10 minutes before carving, then serve.

    Recipe courtesy of Café Divine, Okotoks