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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Mediterranean Roasted Leg of Lamb with Red Wine Sauce

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.

Cooking Light OCTOBER 2000

  • Yield: 19 servings (serving size: 3 ounces lamb and about 1 1/2 tablespoons sauce)

Ingredients

  • 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

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • Calories: 175
  • Calories from fat: 38%
  • Fat: 7.4g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 24.4g
  • Carbohydrate: 1.1g
  • Fiber: 0.0g
  • Cholesterol: 76mg
  • Iron: 1.9mg
  • Sodium: 153mg
  • Calcium: 10mg
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Mediterranean Roasted Leg of Lamb with Red Wine Sauce Recipe

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