Leg of Lamb with Honey Horseradish Glaze  

 

1 Leg of lamb

Honey Horseradish Glaze
2 ts Creole style mustard
1/4 c Honey
2 ts Horseradish

Sweet Potato Compote
2 lb Sweet potatoes; (peeled, sliced, cooked)
Salt & pepper to taste
1 ts Ginger
1 Jigger bourbon
2 ts Molasses
1/8 c Brown sugar; up to 1/4
4 ts Butter

Directions:
Combine all ingredients in a bowl. Mix well. Brush leg of lamb with glaze.

Bake at 275 degrees for 15 20 minutes per pound until meat temperature reaches 160 degrees (check with meat thermometer). Remove from oven and serve.

Sweet Potato Compote:

Combine all & whisk together.
To assemble the dish
Cut lamb into medallions. Place a medallion on a plate. Then add some mashed sweet potatoes. Then another lamb medallion. Then more mashed sweet potatoes. You'll have 4 layers per serving. Serve & enjoy!