Sweet Mustard Tomato Roasted Leg of Lamb

Sweet Mustard Tomato Roasted Leg of Lamb

Leg of lamb roasted with a sweet mustard tomato sauce.

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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