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Mediterranean Roasted Leg of Lamb with Wine Sauce

MyCookbook Recipe Database
MyCookbook Member: bonnieff
Recipe Category: Lamb
Recipe Preparation Level: moderate
    1 5 1/2 to 6 lb rolled, boned leg of lamb
    1 t. minced fresh rosemary
    1/4 t. kosher salt, divided
    2 garlic cloves minced
    1/8 t. black pepper
    1 T.olive oil
    6 rosemary sprigs
    2 c. dry red wine, divided
    1 1/2 T. cornstarch

    1. Preheat oven to 400.
    2. Unroll roast, trim fat. Spread minced rosemary, 1/4 t. salt, garlic into folds of the roast. Reroll the roast, secure at 3" intervals with heavy string. Sprinkle with 1/4 t. salt and pepper. Drizzle with oil. Secure rosemary sprigs under strings on roast. Place roast on the rack of a broiler pan. Insert meat thermometer into thickest portion of roast. Bake at 400 for l hour. Increase oven temp. 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. (Temp will increase 5 degrees while standing.) Remove string and rosemary before slicing.
    3. Remove rack from pan. Combine 1/2 c. wine and cornstarch. Set aside. Add 1/2 c. wine to drippings in pan, scrape pan to loosen browned bits. Cook 5 minutes. Add 1/4 t. salt and cornstarch mixture. Return to a boil. Cook until thick, stirring constantly. Serve with lamb.

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