Preparation Time: 20 min plus marinating time
Cook Time: 50 min
Serving: 10 servings
Ingredients:
Lamb
• 45 mL (3 tbsp) Crisco® Canola or Vegetable Oil
• 45 mL (3 tbsp) Robin Hood® All Purpose Flour
• 30 mL (2 tbsp) coarse-grain mustard
• 30 mL (2 tbsp) balsamic vinegar
• 30 mL (2 tbsp) fresh rosemary, chopped
• 4 cloves garlic, minced
• 5 mL (1 tsp) salt
• 2 mL (1/2 tsp) pepper
• 4 lb/2 kg (1 leg of lamb) butterflied and trimmed
Vegetables
• 600 g (1 pkg) Europe’s Best First Harvest Baby Potatoes, frozen
• 600 g (1 pkg) Europe’s Best Carrots " À la Parisienne" , frozen
• 50 mL (1/4 cup) Crisco Canola or Vegetable Oil
• 6 cloves garlic, peeled
• 15 mL (1 tbsp) fresh rosemary, chopped
Preparation:
Lamb:
1. Heat oil in a small skillet or saucepan. Whisk in flour and cook over medium heat, stirring for 2 minutes. Add next 6 ingredients. Stir to combine. You will have a thick paste. Cool marinade for 15minutes. Rub over lamb. Marinate for 30 minutes or up to 8 hours in the refrigerator.
2. Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
Vegetables:
3. Combine frozen potatoes and carrots in a medium sized bowl. Toss with remaining ingredients. Place on prepared baking sheet. Bake on lower rack in preheated oven for 45-50 minutes.
4. Place prepared lamb on baking sheet. Place on middle rack of oven. Bake lamb at the same time for 40 minutes or until a meat thermometre registers 140°F (60°C) for medium rare. Transfer lamb onto a carving board and tent loosely with foil. Let stand for 10 minutes before carving.