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Roasted Lamb Leg with Wine Reduction Sauce

18 Apr

Roasted Lamb

Thanks to my shoddy photo taking skills ( tsk tsk..) I was not able to give this meal the credit it deserves. These are just a few slices of a roasted lamb that I made today ( paired up with broccoli and almonds) with the remainder, sliced up in a large Tupperware container. This recipe is definitely one of the more time-consuming ones on this blog, but it’s not hard, and really worth the effort ( total time 1 1/2 to 2 hours) plus, you will have TONS of leftovers for the rest of the week. This recipe also includes a delicious wine reduction sauce that goes on top of the lamb when it is finished. Its optional, but really tasty!

INGREDIENTS

  • 1 boneless leg of lamb ( 4.5 to 5 pounds)
  • 1 lemon
  • 4 teaspoons of minced garlic
  • 1 tablespoon of rosemary
  •  salt and pepper to your liking
  • 1 tablespoon of olive oil
  • 1 cup of chopped onions
  • 1/2 cup of any dry red wine
  • 1 cup of chicken broth
  • 1 tsp of parsley
  • 1 tsp of chives

DIRECTIONS

  • Preheat oven to 400 F. In a shallow large metal roasting pan, season the bottom with olive oil.
  •  Take your lamb leg and lay flat, fatty side down in the pan. Squeeze the juice of one lemon all over the lamb leg rubbing the juice with your hands on the front and back of the lamb. Also, hand rub rosemary, garlic, salt, and pepper all over the whole lamb leg – front and back – coating evenly.
  • Put the lamb leg, fatty side down, into the oven and cook ( 20 minutes for every pound of lamb) until the center of the lamb leg reaches 145 F. My lamb leg was 4.8 lbs, and I roasted it for 1 and 1/2 hours.
  • Once lamb is finished cooking, remove it from the roasting pan and sit on a large serving dish to rest for 10 minutes before serving.
  • WINE REDUCTION SAUCE: Take your roasting pan and all the lamb drippings it contains and place on a stove burner on medium/ high heat. Add your onions, wine, parsley, chives, and chicken broth to the lamb drippings and cook on high heat for 15 minutes until liquid reduces and becomes thicker. Strain the liquid from the onions into a small bowl. Add as much liquid, or “sauce” to your lamb as you would like. Serve and enjoy.
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Posted by on April 18, 2012 in Beef, The "Kills"

 

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