Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle lamb with 1/2 teaspoon salt and pepper; add lamb to pan. Sauté 10 minutes, turning to brown on all sides. Place pan in oven; bake at 375° for 15 minutes or until a thermometer inserted in thickest portion registers 130°. Remove lamb from pan; let stand 10 minutes.
Place pan over medium-high heat. Add onion and garlic to pan; sauté for 3 minutes, stirring occasionally. Add red wine; bring to a boil. Cook until liquid almost evaporates, scraping pan to loosen browned bits. Stir in remaining 1/4 teaspoon salt, 1 cup broth, juice, and sugar; bring to a boil. Cook until reduced to 1/2 cup (about 10 minutes), stirring occasionally. Combine remaining 1/2 cup broth and flour, stirring until smooth. Add flour mixture to pan; bring to a boil. Cook 1 minute, stirring occasionally. Strain mixture through a fine-mesh sieve; discard solids. Serve sauce with lamb.
We had this for Christmas with rosemary and cracked black pepper popovers, roast potatoes and parsnips and steamed carrots and broccoli. It was really delicious and the sauce was lovely too. Easy to make and little effort or advance planning required so a good recipe for fairly short notice guests too. We were glad there were leftovers to enjoy again. Will definitely make this again.
Wonderful! Whole family loved it. Served it with roasted veggies and mashed potatoes, and some red wine for christmas eve dinner..... I will be doing this again! I had a 3 lb boneless leg so it di take a little longer in the oven to reach 130 ( about 30 mins) but that gave me the perfect amount of time to make the sauce and get other things finished up.
Great recipe! I skipped the sugar (previous reviewer stated it was a little too sweet), tasted the sauce and decided it was perfect without the extra sugar! I substituted 1 tsp of cornstarch for the flour because there is less risk of lumping. We also decided to leave the onion and garlic in the sauce (note: I did chop the onion into a very small dice and almost minced the garlic because we weren't straining). Served with green beans as suggested. This is definitely a keeper!
This recipe is amazing. I am often underwhelmed by recipes but this has met my expectations and then some! I found the sauce to be a little sweet once I added the sugar, so I added a bit of balsamic vinaigrette which made it even better. I used bone in lamb shanks the first time and served with a chunky wild rice mix and green beans. Make plenty of sauce, because you are going to want extra.
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