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Crispy Leg of Lamb and Ginger Avocado Mustard
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.
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