Name: Red Wine and Herb Roasted Leg of Lamb
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1 cup (250 ml) red wine; 3 tbsp (45 ml) vegetable oil; 1 tbsp (15 ml) red wine vinegar; 1 tbsp (15 ml) whiskey; 1 tbsp (15 ml) honey; 1 tbsp (15 ml) Dijon mustard; 3 cloves garlic, peeled and crushed; 2 shallots, finely chopped; 3 fresh sage leaves; 1 sprig fresh thyme; 1 boneless leg of lamb, about 2 lb (1 kg), untied; 1 sprig fresh rosemary; 1 shallot, finely chopped; 1 tbsp butter; 1 cup (250 ml) demi-glace sauce

Preparation

Marinade
- In a large bowl, combine all the ingredients.
Leg of lamb
- Add the lamb to bowl of marinade and coat well. Cover and marinate in the refrigerator for 24 hours.
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- Remove the lamb from the marinade. Set aside half of the marinade and discard the rest. Place the rosemary on the inside of the leg of lamb. Close and tie the leg before placing it in an ovenproof baking dish. Pour the reserved marinade over the lamb. Season with salt and pepper.
- Bake for 15 minutes, then reduce the oven’s temperature to 375°F (190°C). Continue cooking for 25 minutes or until a meat thermometer inserted in the centre of the lamb reads 145°F (63°C).
- Remove the lamb from the pan and transfer to a plate. Wrap with foil. Let rest for 10 to 15 minutes. The internal temperature should rise to about 155°F (68°C) for medium-rare. Strain the cooking liquid through a sieve.
- In a skillet over medium-high heat, soften the shallot in the butter. Add the roast cooking liquid and reduce until syrupy. Add the demi-glace and simmer for 1 minute. Adjust the seasoning.
- On a work surface, slice the meat. Serve on plates and drizzle with the sauce. Serve with Caramelized Back-of-the-Fridge vegetables (see recipe), if desired.

Red Wine and Herb Roasted Leg of Lamb

Categories

Ingredients

Marinade

Leg of lamb

Preparation

Marinade

Leg of lamb

Personal Note