Crispy Leg of Lamb and Ginger Avocado Mustard

Recipe Scaling Help

When scaling a recipe for size, there are some components that need to be considered. Scaling may not have a desired result for all recipes. Below are some general tips for sizing or scaling recipes:

Prep Time, Cook Time, and Total Time: The time provided with the recipe will not be scaled with the recipe since time for preparation or cook can vary depending on how far you scale the recipe. Start with the provided cooking time and watch for the desired results you are looking for.
Cooking Temperature: It is best to start with the provided cooking temperature and watch for the desired results you are looking for. If your dish needs to meet a desired cooking temperature, please watch for that as well. As a general rule when cooking two or more dishes in the oven at the same time, allow for more cooking time and raise the temperature by approximately 25 degrees.
Adding Seasonings to taste: Start by adding Òto tasteÓ seasoning in small amounts increasing slowing for best results until you reach your desired amount.
Scaling Exceptions: Scaling will not work for all recipes, baked items requiring yeast, recipes containing a single large item such as a whole chicken, or a delicate pastry recipe may not have a desired result if drastically scaled. Rather than preparing one large pastry for a party, consider making several to the size of the original recipe, this may have a more desired result.

Tsp.	Tbsp.	Cups	Fluid Oz.	Milliliters	Other
1/4 tsp.				1 ml
1/2				2 ml
3/4 tsp.	1/4 Tbsp.			4 ml
1 tsp.	1/3 Tbsp.			5 ml
3 tsp.	1 Tbsp.	1/16 cup	1/2 oz	15 ml
6 tsp.	2 Tbsp.	1/8 cup	1 oz.	30 ml
			1 1/2 oz.	44ml	1 jigger
12 tsp.	4 Tbsp.	1/4 cup	2 oz.	60 ml
16 tsp.	5 1/3 Tbsp.	1/3 cup	2 1/2 oz.	75 ml
18 tsp.	6 Tbsp.	3/8 cup	3 oz.	90 ml
24 tsp.	8 Tbsp.	1/2 cup	4 oz.	125 ml	1/4 pint
32 tsp.	10 2/3 Tbsp.	2/3 cup	5 oz.	150 ml
36 tsp.	12 Tbsp.	3/4 cup	6 oz.	175 ml
48 tsp.	16 Tbsp.	1 cup	8 oz.	237 ml	1/2 pint
		1 1/2 cups	12 oz.	355 ml
		2 cups	12 oz.	473 ml	1 pint
		3 cups	24 oz.	710 ml	1 1/2 pints
			25.6 oz.	757 ml	1 fifth
		4 cups	32 oz.	946 ml	1 quart or 1 liter
		8 cups	64 oz.		2 quarts
		16 cups	64 oz.		1 gallon

Category: Entree

Re-Calculate: Ingredients

Ingredients

1 1 1ripe Hass Avocado, peeled and seeded
2 2 2Tbsp. TABLESPOON_USVolumegrated fresh ginger
1 1 1tsp. TEASPOON_USVolumeshallot
1 1 1tsp. TEASPOON_USVolumewhite wine vinegar
1 1 1Tbsp. TABLESPOON_USVolumegrape seed oil
salt and pepper to taste
¹/₂ 0.5 0.5cup CUP_USVolumesmooth dijon mustard
1 1 1leg of lamb (8-10 oz.)
6 6 6cloves garlic
¹/₂ 0.5 0.5cup CUP_USVolumeseasoned rice vinegar
2 2 2cups CUP_USVolumeorange juice
2 2 2star anise
1 1 1Tbsp. TABLESPOON_USVolumesalt
1 1 1Tbsp. TABLESPOON_USVolumecracked black pepper
2 2 2bay leaves
2 2 2oranges sliced
4 4 4sprigs rosemary
3 3 3cups CUP_USVolumewhite wine

Instructions

Ginger Avocado Mustard
Blend all ingredients (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 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: 1/4 Cup of olive oil, 2 oranges sliced, rosemary sprigs, salt and pepper, white wine.
Roast lamb in 325 degree 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 avocado mustard.