Maple Glazed Lamb Jelly
This unique recipe combines succulent lamb with the sweet touch of maple syrup, resulting in a mouthwatering, melt-in-your-mouth dish. The maple glaze enhances the tender jello-like texture of the lamb, creating a delightful balance of flavors that will leave you craving for more.
ingredients
- 2 pounds lamb leg, boneless and trimmed
- 1 cup maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 envelope (7 grams) unflavored gelatin
- 2 cups water
- Fresh mint leaves, for garnish (optional)
steps
- 1.
Preheat the oven to 350°F (175°C).
- 2.
In a mixing bowl, whisk together the maple syrup, Dijon mustard, soy sauce, garlic powder, dried thyme, salt, and black pepper until well combined.
- 3.
Place the lamb leg in a baking dish and pour the maple glaze over it, evenly coating all sides of the meat.
- 4.
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 2 hours or until the lamb is tender.
- 5.
In a separate bowl, dissolve the unflavored gelatin in 2 cups of water according to the package instructions.
- 6.
Once the lamb is cooked, remove it from the oven and let it cool slightly. Pour the gelatin mixture over the lamb, ensuring it is fully submerged.
- 7.
Allow the lamb to cool to room temperature. Then, refrigerate it for at least 4 hours or until the gelatin sets and the lamb becomes a tender jello-like consistency.
- 8.
Serve the maple glazed lamb jelly chilled, sliced into thin portions. Garnish with fresh mint leaves if desired.
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