Ingredients

  • 1 1 boneless leg of lamb
  • 1 1 Coarse Salt
  • 1 1 Black crushed pepper
  • 1/2 1 1/2 onion chopped fine
  • 1 1 1 tsp finely minced garlic
  • 3 1 3 sprigs of Rosemary
  • 2 2 2 tsps each Whole grain and Dijon Mustard
  • 1 1 1 cup chopped red pepper
  • 1 1 Mirepoix of vegetables - onions, carrots, celery and red pepper Olive oil
  • 1/2 1 1/2 cup chopped Parsley
  • 3 3 3 springs of Thyme
  • 150 gms 1 150 gms Goat cheese
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Recipe Description

I’ve made a leg of lamb many times before, but when I learned how to make this at a course at George Brown Culinary, I fell in love with the simplicity of this recipe. Although cooking with a bone in has great advantages, a boneless roast can be stuffed, cooked and sliced to an elegant perfection.

Lamb is often considered a spring time feast and this recipe with it’s medley of veggies is perfect to grace your table at Easter or any other celebration. It’s center of Goat cheese gives the lamb a wonderful tenderness.

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