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Horseradish Roasted Lamb

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.

 1 3 lb (1.5 kg) boneless Ontario leg of lamb
 1 onion, finely chopped
 1 clove garlic, minced
  cup (75 mL) grainy Dijon mustard
 2 tbsp (30 mL) prepared horseradish
 1 tbsp (15 mL) lemon juice
 1 tsp (5 mL) dried thyme
 ½ tsp (2 mL) coarse salt
 ½ tsp (2 mL) cracked black pepper
 2 heads garlic
 1 tbsp (15 mL) butter
 1 tbsp (15 mL) all purpose flour
 1 cup (250 mL) chicken broth
  cup (75 mL) 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.

Cook's Notes:

Makes 8 to 10 servings

Suggested wine pairing: Stratus Cabernet Franc 2004, Courtesy of Wines of Ontario & Mark Moffat Sommelier, Dine N Vines