Mint Glazed Leg of Lamb with Candied Vegetables

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Lamb is an elegant dish that is perfect during the spring. It can be made as part of a romantic dinner for two, or for a celebration with friends and family. We've made this recipe for leg of lamb even more beautiful by preparing it on top of a bed of candied vegetables.

Prep Time
40 minutes
Cook Time
1 hour 10 minutes
White plate with two slices of mint glazed lamb and candied vegetables

Redpath® Dark Brown Sugar & Redpath® Special Fine Granulated Sugar 2kg

Redpath® Dark Brown Sugar

Redpath® Dark Brown Sugar

With a deeper caramel taste, it adds body to rich, decadent sweets like ganache, brownies, and gingerbread, or mocha anything. It’s also the classic choice for BBQ sauces and marinades, syrups, and more.

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Redpath® Dark Brown Sugar
Redpath Dark Brown Sugar Dark Brown Sugar
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Redpath® Special Fine Granulated Sugar 2kg

Redpath® Special Fine Granulated Sugar 2kg

An economically-sized bag of our versatile granulated sugar, it’s ideal for sweetening coffee and tea, baking, preserving, canning, and cooking.

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Redpath® Special Fine Granulated Sugar 2kg
2kg Granulated Sugar Special Fine Granulated Sugar 2kg
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Ingredients
Servings
6-7
For the lamb:
  • 3 to 3 ½ lb (about 1 ½ kg) boneless leg of lamb
  • 1 large garlic clove, sliced into slivers
  • 2 tbsp (30 ml) olive oil
  • 1 tbsp (6 g) finely chopped fresh rosemary
  • ½ tsp (3 g) salt
  • ½ tsp (1 g) ground pepper
For the mint glaze:
  • ½ cup (100 g) Redpath® Granulated Sugar
  • ⅓ cup (27 g) finely chopped fresh mint leaves
  • 3 tbsp (45 ml) red wine
  • 1 tbsp (15 ml) white wine vinegar
  • 1 tbsp (15 ml) lemon juice
  • 1 tsp (2 g) finely grated lemon zest
  • 1 tsp (5 ml) olive oil
For the glazed carrots and radishes:
  • 1 ½ lbs (680 g) radishes with green tops attached (about 25 radishes), washed
  • 3 tbsp (43 g) unsalted butter
  • 5 large carrots, peeled and sliced into ¼ inch (0.5 cm) coins
  • 1 large garlic clove, minced
  • 1 ½ tsp (5 g) cumin
  • ⅓ cup (80 ml) chicken or vegetable stock
  • 6 tbsp (81 g) packed Redpath ® Dark Brown Sugar
  • 2 tbsp (30 ml) white wine vinegar
  • ½ tsp (3 g) salt
  • ½ tsp (1 g) ground pepper
Instructions
For the lamb and mint glaze:

Step 1

Remove leg of lamb from the refrigerator (about 1 hour before roasting).

Step 2

Meanwhile, place all ingredients for the glaze in a small saucepan. Place over medium heat and bring to a simmer until slightly thickened, about 3 minutes; set aside.

Step 3

Preheat oven to 425°F (220°C).

Step 4

Using a small paring knife, make random small incisions about 1/2 inch (1 centimetre) deep into the surface of the lamb; tuck a sliver of garlic into each incision.

Step 5

In a small bowl, whisk together the olive oil, rosemary, salt and pepper; rub mixture over the entire surface of the lamb.

Step 6

Place lamb on a rack in a roasting pan and roast for 15 minutes.

Step 7

Reduce heat to 350°F (220°C) and roast for 30 minutes.

Step 8

Baste well with mint glaze; repeat basting after 15 minutes.

Step 9

Continue roasting until meat registers 125°F (52°C) on an instant-read thermometer for medium-rare, 135°F (57°C) for medium or 145°F (63°C) for medium-well - about 5 - 10 minutes longer. Cover lightly with foil and allow meat to rest for 15 minutes (temperature will continue to rise another 5 to 10 degrees while resting).

Step 10

While the lamb is resting, prepare the glazed vegetables.

For the glazed carrots and radishes:

Step 1

Trim the tops and bottoms off the radishes and reserve the greens; quarter the radishes into wedges.

Step 2

Cut the stems from the reserved greens and roughly chop; set aside.

Step 3

In a large skillet, melt 2 tbsp (28 g) of butter over medium heat. Add the radishes and carrots and cook, stirring frequently, for 8 minutes.

Step 4

Add the garlic and cumin; cook 3 minutes.

Step 5

Increase heat to medium high and add stock. Simmer until liquid has been reduced by half, 4 to 5 minutes.

Step 6

Add Redpath ® Dark Brown Sugar, white wine vinegar, salt and pepper; cook, stirring, for 1 minute.

Step 7

Add reserved radish greens and cook until just beginning to wilt.

Step 8

Carve rested lamb into slices and serve warm, accompanied by the candied vegetables.

Glazed Lamb - web ready hero-2

Chef's Tip

*Make sure to allow the lamb to rest after roasting and before slicing it. This will help keep the meat juicy, and will also allow the meat to reach its correct internal temperature.

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