from Everyone’s Welcome
Recipe Legend: Peanut-free, Nut-free, Dairy-free, Egg-free, Wheat-free, Soy-free, Fish-free, Shellfish-free, Coconut-free; *Dijon mustard can sometimes contain gluten
Ingredients
2 carrots, cut into large chunks
1 lb mini yellow potatoes
½ red onion, cut into quarters
5 garlic cloves, peeled
3-4 sprigs fresh rosemary
1 leg of lamb (bone-in, about 5 lb)
1 tbsp olive oil
½ tsp each of sea salt and black pepper
2 tbsp grainy Dijon mustard*
¼ cup balsamic vinegar
Cranberry Sauce
2 cups fresh or frozen cranberries
¼ cup orange juice
3 tbsp dark brown sugar
¼ tsp cinnamon
Pinch of salt
Directions
Line a roasting pan with the carrots, potatoes, onion, garlic and rosemary. Place the lamb on top and pat it dry. Brush with the olive oil and season with the salt and pepper. Brush a thick coat of mustard on the lamb. Pour balsamic into the roasting tray so it covers the vegetables in the bottom.
Cover the whole thing in aluminum foil and bake for 4-5 hours. Then remove the foil and broil until the meat is crispy, about 2-3 minutes. Pull the meat apart and serve with a scoop of vegetables.
For the cranberry sauce: add all the ingredients to a pot and bring to a boil, then turn down to low and simmer for about 20-30 minutes. Stir often to prevent sticking and to mash the cranberries down. Serve hot with the lamb.
Serves 4 with leftovers.
Nada’s Tips & Tricks: You can successfully make a wonderful meal keeping people’s food sensitivities in mind. This recipe proves it. Change up the vegetables to something you all like.
Contents and images used with permission by TouchWood Editions. https://touchwoodeditions.com/products/everyones-welcome
