| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Crook2 |
1 |
servings |
INGREDIENTS
| 1 |
|
Leg of lamb |
| 2 |
ts |
Creole style mustard |
| 1/4 |
c |
Honey |
| 2 |
ts |
Horseradish |
| 2 |
lb |
Sweet potatoes; (peeled, sliced, |
|
|
; cooked) |
|
|
Salt & pepper to taste |
| 1 |
ts |
Ginger |
| 1 |
|
Jigger bourbon |
| 2 |
ts |
Molasses |
| 1/8 |
c |
Brown sugar; up to 1/4 |
| 4 |
ts |
Butter |
INSTRUCTIONS
HONEY HORSERADISH GLAZE
SWEET POTATO COMPOTE
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!
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