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Maple & Chilli-Glazed Leg of Lamb

Maple & Chilli-Glazed Leg of Lamb
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The Maple & Chilli-Glazed Leg of Lamb is a perfectly balanced roast that combines the natural richness of lamb with a glossy, sweet, and spicy glaze made from pure maple syrup and chilli. Slow-roasted to juicy perfection and seasoned with fresh rosemary, garlic, and a hint of lemon, this elegant dish is simple to prepare yet impressive enough for special occasions or weekend meals.

Ingredients

Scale

Main Ingredients

  • 1 whole leg of lamb (fresh or thawed)
  • 4 tablespoons pure maple syrup
  • 1–2 teaspoons chilli flakes or 1 fresh chilli, finely chopped
  • 4 garlic cloves, minced
  • 3 tablespoons olive oil, divided
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon lemon juice
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Glaze: Combine maple syrup, olive oil, freshly minced garlic, chilli flakes, lemon juice, salt, and pepper in a small bowl. Whisk together until well blended, balancing the sweet, spicy, and tangy flavors.
  2. Season the Lamb: Pat the leg of lamb dry using paper towels. Rub it generously with fresh rosemary and a little olive oil. Season all over with salt and pepper to create a flavorful base.
  3. Apply the Maple & Chilli Glaze: Brush the prepared glaze thoroughly over the entire leg of lamb, ensuring every inch is covered. Reserve a small amount of glaze for basting during roasting.
  4. Roast the Lamb: Preheat your oven to 180°C (356°F). Place the glazed leg of lamb on a roasting rack inside a roasting pan. Roast for approximately 1 hour and 15 minutes for medium-rare, basting with the reserved glaze every 20 minutes to keep the crust moist and enhance caramelization.
  5. Rest and Serve: Once cooked, loosely cover the lamb with foil and let it rest for about 15 minutes. This allows the juices to redistribute, keeping the meat tender and juicy. Carve and serve with your preferred side dishes.

Notes

  • Let the lamb sit at room temperature for 30 minutes before roasting to ensure even cooking.
  • Use a meat thermometer and aim for an internal temperature of 60°C (140°F) for medium-rare.
  • Baste the lamb regularly during roasting to maintain a glossy, caramelized glaze.
  • Allow the lamb to rest before carving to keep it juicy.
  • You can prepare the maple and chilli glaze a day ahead to deepen the flavors.

Nutrition

Keywords: leg of lamb, maple glaze, chilli glaze, roast lamb, sweet and spicy, rosemary lamb, holiday roast

Find it online: https://recipesemilly.com/maple-chilli-glazed-leg-of-lamb/