Lamb with Lemon Rosemary Cucumbers
- 2/3 cup chopped Italian parsley 150 mL
- 1/4 cup chopped fresh rosemary 60 mL
- 2 Tbsp grated lemon zest 30 mL
- 1/3 cup fresh lemon juice 75 mL
- 1/4 cup canola oil 60 mL
- 1 1/2 Tbsp Dijon mustard 20 mL
- 2 tsp salt 10 mL
- 1 tsp black pepper 5 mL
- 8 medium garlic cloves, minced
- 1 (6-lb) bone-in leg of lamb, trimmed* 3kg
- 4 medium cucumbers, finely chopped
- 1 cup finely chopped red onion 250 mL
- 1. In bowl, combine parsley, rosemary, lemon zest and juice, canola oil, mustard, salt and pepper. Place half of mixture in resealable plastic bag. Add garlic and lamb to bag. Seal and refrigerate 8 hours or overnight. Cover remaining half of spice mixture and refrigerate.
- 2. Preheat oven to 450 °F (230 °C). Place lamb on wire rack; place in roasting pan. Pour excess marinade over lamb and let stand 30 minutes. Bake 20 minutes.
- 3. Reduce heat to 375 °F (190 °C), bake 55-60 minutes or until thermometer inserted in thickest portion registers 145 °F (60 °C) for medium rare, 160 °F (70 °C) for medium and 170 °F (70 °C) for well done. Let stand 15 minutes; slice against grain.
- 4. In bowl, combine cucumbers and onion with reserved spice mixture. Serve cucumber mixture alongside lamb slices.
16 servings (3 lbs/1.5kg cooked lamb and 5 cups/1.25 L cucumber mixture)
3 oz (90 g) cooked lamb and 1/3 cup (75 mL) cucumber mixture
|Total Fat||6 g|
|Saturated Fat||1 g|
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