The combination of horseradish and garlic gives the mild flavour of Ontario lamb a kick, while a hint of lemon adds a refreshing finish. Serve with seasonal vegetables and a full bodied red wine.
Preheat oven to 350°F (180°C).
Arrange lamb on greased rack in roasting pan. In bowl mix together onion, garlic, mustard, horseradish, lemon juice, thyme, salt and pepper; spread over roast.
Cut tops from garlic, wrap with foil and roast lamb and garlic in oven until a meat thermometer inserted registers 150°F (65°C) for medium rare, about 1 hour.
Transfer lamb to platter and tent with foil; let stand 15 minutes before carving.
Unwrap garlic from foil; squeeze pulp out from the bulbs into small bowl.
In a skillet on medium heat, melt butter and sprinkle with flour; stir into a paste, cook one minute. Add roasted garlic to skillet. Add broth and wine, bring to a boil, whisking constantly until slightly thickened, about 2 minutes. Serve over sliced roast lamb.
Makes 8 to 10 servings
Suggested wine pairing: Stratus Cabernet Franc 2004, Courtesy of Wines of Ontario & Mark Moffat Sommelier, Dine N Vines