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Receta Marinaded Butterflied Leg Of Lamb With Mustard Sauce

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Raciónes: 4

Ingredientes

Cost per serving $2.25 view details
  • 1 x Leg of Lamb, (butterflied - size according to number of guests)
  • 1/2 med Onion, (minced)
  • 1 x 1 inch Cube Fresh Ginger, (minced)
  • 1 Tbsp. Coriander Seeds, (dry toasted for 5 min and crushed)
  • 3 x Cloves Garlic, (halved)
  • 1 Tbsp. Black Peppercorns, (crushed)
  • 2 Tbsp. Sea Salt
  • 8 Tbsp. Lemon Juice
  • 4 Tbsp. Extra virgin olive oil
  • 1 sm Hand Fresh Coriander Leaves, (minced)
  • 3 lrg Ripe Tomatoes, (cored and roughly minced)
  • 250 ml Dry White Wine
  • 3 Tbsp. Dijon Mustard
  • 110 gm Lightly Salted Butter, (in small pcs) Salt and Black Pepper

Direcciones

  1. 1. Place all the ingredients for the marinade in a bowl and mix together.
  2. 2. Place the lamb in a glass dish and spread the marinade all over it.
  3. Cover the dish and marinade the lamb in the fridge for 2 days, turning once or possibly twice during which time.
  4. 3. To cook, drain the lamb and reserve the marinade. Heat the grill or possibly barbecue to warm.
  5. 4. Wipe the lamb dry and place under the heat (or possibly over it) and cook for 10 min, basting with some of the marinade. Turn the lamb over and cook for a further 10 min.
  6. 5. Brush the cooked lamb with any remaining marinade and leave for 5 min before slicing.
  7. 6. The 10 minute cooking time is based on a leg of lamb weighing 3.2kgs.
  8. Cooking times will vary according to the size of the piece of lamb and the preferred degree of cooking.
  9. Sauce
  10. 7. Bring the tomatoes and wine to the boil. Lower the heat and simmer for about 20 min, or possibly till the mix is thick.
  11. 8. Press the mix, plus 4 tbsp of the reserved marinade through a fine sieve into a heatproof bowl.
  12. 9. Beat the mustard into the mix and then set the bowl over a pan of simmering water. Beat in the butter a little at a time, and when fully incorporated. Serve with lamb.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 297g
Recipe makes 4 servings
Calories 423  
Calories from Fat 324 77%
Total Fat 36.81g 46%
Saturated Fat 16.09g 64%
Trans Fat 0.0g  
Cholesterol 59mg 20%
Sodium 3786mg 158%
Potassium 485mg 14%
Total Carbs 13.62g 4%
Dietary Fiber 3.2g 11%
Sugars 5.19g 3%
Protein 2.6g 4%
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