What a feast! A leg of lamb, butternut squash and cranberry chutney. Photo courtesy of Meat And Livestock Australia.
Maple-Glazed Leg Of Lamb Recipe
With Squash Purée And Cranberry-Pear Chutney
A wonderful fall and winter dish, this recipe brings in the season’s favorite flavors into a delicious “comfort food” dinner.
- 1 lamb leg, bone in
- 4 shallots, sliced
- 4 sprigs thyme
- ¾ cup pure maple syrup
- ¼ cup fresh-squeezed lemon juice
- 1 tablespoon balsamic vinegar
Pear and Cranberry Chutney
- 2 spring onions, sliced
- 3 pears, peeled and diced
- ¼ cup brown sugar
- ½ cup cranberries
- ½ cup cranberry juice
- 3 tablespoons red wine vinegar
- 1 cinnamon stick
- 2 tablespoons coarsely grated orange zest
- 2 pounds kabucha or butternut squash, peeled and diced
- 1/3-1/2 cup buttermilk
- 1/2 teaspoon nutmeg
- Butter, optional
- Freshly ground pepper, to taste
Trim lamb of visible fat and cut 4 deep slashes down the flesh side. Divide shallots and thyme into the slashes.
- Combine maple syrup, lemon juice and balsamic vinegar. Brush half over the lamb and into the slashes. Reserve remaining mixture for basting. Allow flavors to infuse for 2-3 hours or overnight.
- To prepare the pear and cranberry chutney, combine all ingredients in large saucepan. Bring to a boil, reduce heat and simmer until mixture thickens, about 15-20 minutes. This can be prepared the day before and served warm or cold with the lamb.
- While bringing the lamb to room temperature, preheat oven to 350ºF. Place lamb in a roasting pan and cook for 1 hour 45 minutes or until internal temperature reaches 130º-135ºF for medium rare. Baste with reserved marinade 3-4 times during cooking. Transfer to a warm dish, cover with foil and allow to stand 10-15 minutes before slicing.
- When lamb is nearly cooked, prepare the purée. Place diced squash in pan of cold, salted water. Bring to a boil and heat until tender. Drain and mash, season to taste with pepper, nutmeg and (optional) butter.
To serve, carve lamb and arrange on a warmed platter with chutney and purée. If desired, drizzle lamb with additional maple syrup and lemon juice. Serves 8.
Learn about Australian lamb at Australian-Lamb.com.
Recipes © Meat And Livestock Of Australia. Additional material
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