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Crispy Leg of Lamb and Ginger Avocado Mustard Recipe
This leg of lamb recipe is roasted to perfection and served alongside a ginger, avocado, and mustard dressing. Serve this succulent roast lamb recipe as directed or slice thinly as a warm meat topping for a Greek-style salad with feta, tomatoes and sliced avocado.
Re-Calculate: Ingredients
Ingredients:
- 1 ripe, Fresh Hass Avocado, peeled and seeded
- 2 Tbsp. grated fresh ginger
- 1 tsp. shallot
- 1 tsp. white wine vinegar
- 1 Tbsp. grape seed oil
- Salt and pepper to taste
- 1/2 cup smooth Dijon mustard
- 1 (3.5-4 lbs.) leg of lamb
- 6 cloves garlic
- 2 star anise
- 1/2 cup seasoned rice vinegar
- 2 cups orange juice
- 1 Tbsp. salt
- 1 Tbsp. cracked black pepper
- 2 bay leaves
- 1/4 cup olive oil
- 2 oranges, sliced
- 4 sprigs rosemary
- 3 cups white wine
Instructions:
-
Ginger Avocado Mustard
Blend the avocado, 1/2 of the fresh ginger, shallot, white wine vinegar, grape seed oil, and Dijon mustard in food processor till smooth. Adjust seasoning as needed. Allow to rest 4 hours or overnight in refrigerator. Serve as a side for leg of lamb. -
Crispy Leg of Lamb
Roughly chop remaining ginger, garlic and star anise, combine with vinegar and juice. Add salt and pepper and bay leaves. Place leg of lamb in roasting pan and pour marinade over it. Cover and refrigerate overnight. - Drain and place lamb back in the pan after rubbing with: olive oil, orange slices, rosemary sprigs, salt and pepper, white wine.
- Roast lamb in 325 degree F oven for 3 1/2 hours. Remove from pan and allow to rest for 20 minutes prior to slicing. Pan juices can be reserved for service. Serve with Ginger Avocado Mustard.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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