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Recipes
Mediterranean Leg of Lamb with Red Wine Sauce
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Number of Servings: 19
INGREDIENTS
1 (5-1/2 to 6) lb rolled boned leg of lamb
1 tsp minced fresh rosemary
3/4 tsp kosher salt
2 garlic cloves minced
1/8 tsp pepper
1 TBSP olive oil
6 rosemary sprigs
2 cups dry red wine
1-1/2 TBSP cornstarch, string
DIRECTIONS
Preheat oven to 400. Unroll roast; trim fat. Spread minced rosemary, 1/4 tsp salt, and garlic into folds of the roast. Reroll roast; secure at 3 inch intervals with heavy string. Sprinkle with 1/4 tsp 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 degrees (medium-rare) to 150 degrees (medium). Place roast on a platter; cover with foil. Let stand 10 minutes for roast to reabsorb juices. (Temperature of roast will increase 5 degrees upon standing). Remove string and rosemary sprigs before slicing. 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 dripping mixture and 1 cup wine in a saucepan; bring to a boil. Cook 5 minutes. Add 1/4 tsp salt and cornstarch mixture; return to a boil. Cook 1 minute or until thick, stirring constantly. Serve with lamb.