Dijon and Horseradish Crusted
Leg of Alberta Lamb

Ingredients:

  • 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

    Method:
    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