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.
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
How to Make It
Preheat oven to 400°.
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.
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.
Use a full-bodied, dry red wine such as Cabernet Sauvignon, Merlot, or Cabernet Franc. Increasing the oven temperature for the last 20 minutes browns the lamb.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.