Mediterranean Roasted Leg of Lamb With Red Wine Sauce |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 19 |
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From Cooking Light. Ingredients:
5 1/2-6 lbs leg of lamb, rolled boned |
1 teaspoon fresh rosemary, minced |
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°F.
2. Unroll roast; trim fat.
3. Spread minced rosemary, 1/4 teaspoon salt, and garlic into folds of the roast.
4. Reroll roast; secure at 3-inch intervals with heavy string.
5. Sprinkle with 1/4 teaspoon salt and pepper.
6. Drizzle with oil.
7. Secure rosemary sprigs under strings on roast.
8. Place roast on the rack of a broiler pan or roasting pan; insert meat thermometer into thickest portion of roast.
9. Bake at 400° for 1 hour.
10. Increase oven temperature to 425° (do not remove roast from oven).
11. Bake an additional 20 minutes or until thermometer registers 140° (medium-rare) to 155° (medium).
12. Place roast on a platter; cover with foil.
13. Let stand 10 minutes for roast to reabsorb juices.
14. (Temperature of roast will increase 5° upon standing.)
15. Remove string and rosemary sprigs before slicing.
16. Remove rack from pan.
17. Combine 1/2 cup wine and cornstarch; set aside.
18. Add 1/2 cup wine to drippings in pan; scrape pan to loosen browned bits.
19. Combine drippings mixture and 1 cup wine in a saucepan; bring to a boil.
20. Cook 5 minutes.
21. Add 1/4 teaspoon salt and cornstarch mixture; return to a boil.
22. Cook 1 minute or until thick, stirring constantly.
23. Serve with lamb.
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