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.
Recipe by Cooking Light October 2000
Credit: Becky Luigart-Stayner
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.
175 calories; calories from fat 38%; fat 7.4g; saturated fat 2.5g; mono fat 3.4g; poly fat 0.5g; protein 24.4g; carbohydrates 1.1g; cholesterol 76mg; iron 1.9mg; sodium 153mg; calcium 10mg.