Crispy Leg of Lamb and Ginger Avocado Mustard

Get Started

Servings:

• Recipe serving size:
• Number of servings: Adjust Reset

Ingredients:

• 1 ripe, fresh avocado, halved, pitted and peeled
• 2 Tbsp. fresh ginger, grated
• 1 tsp. shallot
• 1 tsp. white wine vinegar
• 1 Tbsp. grape seed oil
• salt and pepper (to taste)
• 1/2 cup smooth Dijon mustard
• 1 (3 1/2 - 4 lbs.) leg of lamb
• 6 garlic cloves
• 2 star anise
• 1/2 cup seasoned rice vinegar
• 2 cups orange juice
• 1 Tbsp. salt
• 1 Tbsp. cracked black pepper
• 2 bay leaves
• 1/4 cup olive oil
• 2 oranges, sliced
• 4 sprigs rosemary
• 3 cups white wine

Instructions:

1. Ginger Avocado Mustard:

2. Blend the avocado, 1/2 of the fresh ginger, shallot, white wine vinegar, grape seed oil, and Dijon mustard in food processor till smooth. Adjust seasoning as needed. Allow to rest 4 hours or overnight in refrigerator. Serve as a side for leg of lamb.

1. Crispy Leg of Lamb:

2. Roughly chop remaining ginger, garlic and star anise, combine with vinegar and juice. Add salt and pepper and bay leaves. Place leg of lamb in roasting pan and pour marinade over it. Cover and refrigerate overnight.
3. Drain and place lamb back in the pan after rubbing with: olive oil, orange slices, rosemary sprigs, salt and pepper, white wine.
4. Roast lamb in 325 degree F oven for 3 1/2 hours. Remove from pan and allow to rest for 20 minutes prior to slicing. Pan juices can be reserved for service. Serve with Ginger Avocado Mustard.