Ingredients
2 tbsp (25 mL) Dijon mustard 2 tbsp (25 mL) honey 1/4 cup (50 mL) bourbon 2 tsp (10 mL) ground coriander 2 tsp ( 10 mL) ground cumin 1/4 tsp (1 mL) cayenne 3 lb (1.5 kg) butterflied lamb leg Freshly ground pepper to taste Sauce: 1/4 cup (50 mL) wine vinegar 2 tbsp (25 mL) bourbon 2 tbsp (25 mL) red currant jelly 1 tbsp (15 mL) Dijon Mustard 1 cup (250 mL) chicken or beef stockDescription
Buy Boned Butterflied Lamb Legs For A Sophisticated But Easy Carving Dinner. These Legs Take No Time To Bake To A Juicy Crispness. Serve With Sugar Snap Peas And Mashed Or Roasted Potatoes.
Liquor Control Board Of Ontario
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