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Saturday, June 28, 2008

Lamb in Maple Syrup and Hard Cider Sauce

Seasonal Recipe of the Week
Lamb: I seem to love it more and more, especially since I discovered New Mexican Lamb, it’s the best I have ever tasted. And I really feel meat cooked on the bone has the best flavor. Don’t be afraid of bones, they are natural and provide a great built-in handle for dragging the meat around.

2 tablespoons lemon flavored olive oil
1 5-pound, bone-in leg of lamb
2 cloves chopped garlic
1 tablespoon fresh oregano
juice of 1 lemon
3 tablespoons maple syrup
3 cups hard cider
1 tablespoon cornstarch
2 tablespoons water
salt and pepper to taste

Preheat oven to 400 degrees. Using a sharp knife, trim off any excess fat and make small incisions all over the lamb. This will help the flavors soak in. Transfer the meat to a large roasting pan. In a bowl, combine the garlic, oregano, lemon juice, maple syrup salt and pepper. Pour this mixture over the lamb, then pour the cider over. Roast for 30 minutes, turning once and basting with pan juices often. Now reduce oven temp to 300 and cook for 2 1/4 hours more, till tender and cooked through. Meat thermometer should read 145 degrees. Remove meat to your serving platter and let rest for at least 10 minutes. In the meantime, make gravy. Blend the cornstarch with cold water and stir into pan juices. Stir over low heat till mixture thickens. Garnish with fresh oregano and serve with oven roast rosemary potatoes. Call me!