Leg of Lamb with Mint Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

Ingredients

• Leg of lamb about 2.2 kg (4 3/4 lbs)
• 1 yellow onion, sliced
• 1 bunch fresh mint (about 18 g)
• 6 garlic cloves, pressed or minced
• Juice of 1/2 lemon
• 45 ml (3 tbsp) Dijon mustard
• 45 ml (3 tbsp) honey
• 60 ml (4 tbsp) fresh mint, chopped
• 2.5 ml (1/2 tsp) salt
• Pepper, to taste
• 250 ml (1 cup) chicken stock