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Leg of Lamb with Maple and Clove Glaze Print Email


1 whole Rocky Mountain lamb leg, bone-in or semi bnlss
2 tablespoons olive oil
4 tablespoons butter
1 cup apple cider
1 cup maple syrup
1/2 cup light brown sugar
1/4 cup lime juice
5 tablespoons balsamic vinegar
16 cloves, whole

Rub lamb with olive oil. Add butter and apple cider to roasting pan. Place lamb on rack in roasting pan. Cook for 20 minutes at 425F. Remove from oven; reduce oven temperature to 200F.

Combine syrup, sugar, limejuice and vinegar and brush over the lamb. Stud the lamb evenly with the cloves. Place lamb back in oven; finish cooking while basting with maple glaze. Cook for about 1 hour or until desired degree of doneness (removing from oven at 130-140 degrees is suggested). Remove roast from oven; let rest for 15 minutes.

In a saucepan, combine remaining glaze, cloves from the lamb and juices from the pan; bring to a boil. Simmer for 5 to 7 minutes; strain well. Slice lamb and serve with the sauce. Serves 8. Adapted from Chef Brad Barnes, CMC

Chef Notes: Insist on local Rocky Mountain Lamb. Serve with sweet mashed potatoes and glazed root vegetables or Brussels sprouts.
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