Name: Roast Leg of Lamb Recipe With Maple Glaze and Cloves
Yield: 1 servings
Cuisine: American
Ingredients: 1 American Lamb leg, bone-in; 2 tbsp Olive oil; 4 tbsp Butter; 1 cup Apple cider; 1 cup Maple syrup; 0.50 cup Light brown sugar; 0.25 cup Lime juice; 5 tbsp Balsamic vinegar; 16 Cloves, whole

CategoryLeg of LambCuisineAmerican

Chef Brad Barnes, CMC

Yields1 Serving

1 American Lamb leg, bone-in

2 tbsp Olive oil

4 tbsp Butter

1 cup Apple cider

1 cup Maple syrup

0.50 cup Light brown sugar

0.25 cup Lime juice

5 tbsp Balsamic vinegar

16 Cloves, whole

Rub lamb with olive oil. Add butter and apple cider to roasting pan. Place lamb on rack in roasting pan. Cook for 20 minutes at 425°F. Remove from oven; reduce oven temperature to 200°F. Combine syrup, sugar, lime juice and vinegar. Brush over the lamb, stud the lamb with the cloves. Place lamb back in oven; finish cooking while basting with maple glaze. Cook for about 1 hour or until desired degree of doneness. Remove roast from oven; let rest for 15 minutes.

In a saucepan, combine remaining glaze, cloves from the lamb and juices from the pan; bring to a boil. Simmer for 5 to 7 minutes; strain well.

To Serve: Slice lamb and serve with the sauce.

Chef’s Recommendation: Serve Maple Clove Leg of American Lamb with sweet mashed potatoes and glazed root vegetables or Brussels sprouts.

Recipe and image provided by the American Lamb Board

Ingredients