Sweet Mustard Tomato Roasted Leg of Lamb
Leg of lamb roasted with a sweet mustard tomato sauce.
- Fill a large saucepan with water, bring to boil. Slit the bottom of each tomato with an X. Place tomatoes into simmering water for 1 minute until the skin begins to peel. Remove the tomatoes and run under cold running water to remove skin. Cut the tomatoes in half around the center/equator. Remove the seeds, dice the tomatoes.
- In a large skillet, heat the oil over medium-high heat. Sauté the onion until tender. Add the tomatoes, chopped thyme, 3 tablespoons Dijon mustard, garlic powder, parsley flakes, sugar, salt and pepper. Simmer until the tomatoes break, about 25 minutes.
- Remove twine from the lamb. Rub with remaining Dijon mustard. Place in a zip bag and add half the tomato sauce. Marinate for at least 30 minutes, or overnight.
- Preheat oven to 425°. Place the lamb in a roasting pan. Baste with half of the remaining tomato sauce. Bake for 20 minutes. Place remaining tomato sauce on top of the lamb and finish cooking at 350° until lamb reaches an internal temperature of 145° for medium, about 1 hour. Allow to rest 10 minutes before slicing.
Recipe Courtesy of Chef Michelle,
ALDI Test Kitchen