Mediterranean Roasted Leg of Lamb with Red Wine Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 19 |
|
For this roasted leg of lamb, the drippings from the lamb roast are combined with red wine to make a flavorful sauce that complements the lamb perfectly. Ingredients:
1 (5 1/2- to 6-pound) rolled boned leg of lamb |
1 teaspoon minced fresh rosemary |
3/4 teaspoon kosher salt, divided |
2 garlic cloves, minced |
1/8 teaspoon black pepper |
1 tablespoon olive oil |
6 rosemary sprigs |
2 cups dry red wine, divided |
1 1/2 tablespoons cornstarch |
Directions:
1. Preheat oven to 400°.
2. Unroll roast; trim fat. Spread minced rosemary, 1/4 teaspoon salt, and garlic into folds of the roast. Reroll roast; secure at 3-inch intervals with heavy string. Sprinkle with 1/4 teaspoon salt and pepper. Drizzle with oil. Secure rosemary sprigs under strings on roast. Place roast on the rack of a broiler pan or roasting pan; insert meat thermometer into thickest portion of roast. Bake at 400° for 1 hour. Increase oven temperature to 425° (do not remove roast from oven). Bake an additional 20 minutes or until thermometer registers 140° (medium-rare) to 155° (medium). Place roast on a platter; cover with foil. Let stand 10 minutes for roast to reabsorb juices. (Temperature of roast will increase 5° upon standing.) Remove string and rosemary sprigs before slicing.
3. Remove rack from pan. Combine 1/2 cup wine and cornstarch; set aside. Add 1/2 cup wine to drippings in pan; scrape pan to loosen browned bits. Combine drippings mixture and 1 cup wine in a saucepan; bring to a boil. Cook 5 minutes. Add 1/4 teaspoon salt and cornstarch mixture; return to a boil. Cook 1 minute or until thick, stirring constantly. Serve with lamb.
|
|