| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Crook2 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Leg of lamb |
| 2 |
t |
Creole style mustard |
| 1/4 |
c |
Honey |
| 2 |
t |
Horseradish |
| 2 |
lb |
Sweet potatoes, peeled |
|
|
sliced |
|
|
cooked |
|
|
Salt & pepper to taste |
| 1 |
t |
Ginger |
| 1 |
|
Jigger bourbon |
| 2 |
t |
Molasses |
| 1/8 |
c |
Brown sugar, up to 1/4 |
| 4 |
t |
Butter |
INSTRUCTIONS
Combine all ingredients in a bowl. Mix well. Brush leg of lamb with
glaze. Bake at 275 degrees for 15 20 minutes per pound until meat
temperature reaches 160 degrees (check with meat thermometer). Remove
from oven and serve. SWEET POTATO COMPOTE: Combine all & whisk
together. To assemble the dish Cut lamb into medallions. Place a
medallion on a plate. Then add some mashed sweet potatoes. Then
another lamb medallion. Then more mashed sweet potatoes. You'll have 4
layers per serving. Serve & enjoy! Converted by MC_Buster. Converted
by MM_Buster v2.0l.
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