Herb Crusted Leg Of Lamb With Red Wine Gravy Food

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ROAST LEG OF LAMB WITH RED WINE GRAVY



Roast Leg of Lamb With Red Wine Gravy image

Although I personally prefer my lamb done Greek-style with lots of garlic and oregano, this way of preparing it is nice also. I make shepherd's pie from the leftover meat and gravy.

Provided by Irmgard

Categories     Lamb/Sheep

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 (4 lb) short-cut leg of lamb
3 cloves garlic, slivered
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon dried rosemary
1 small onion, minced
1/2 cup red wine
1 cup beef stock
1 tablespoon cornstarch
1 teaspoon tomato paste
salt and pepper

Steps:

  • Using a sharp knife, remove the thin membrane and most of the fat from the lamb.
  • Cut about 25 tiny slits all over the lamb; insert the garlic slivers.
  • Combine the oil, lemon juice and rosemary; brush over the lamb.
  • Let stand at room temperature for 30 minutes.
  • On a greased rack in a roasting pan, roast the lamb in a 325 degree F oven for 1-3/4 to 2 hours, 25 to 30 minutes per pound, or until the meat thermometer registers 140 degrees F for rare or 160 degrees F for medium.
  • Remove the lamb to a platter; cover loosely with foil and let stand for 15 minutes.
  • To make the gravy, skim the fat from the pan.
  • Add onion and cook over medium heat, stirring often, for 4 minutes or until softened.
  • Pour in the wine and bring to a boil over medium-high heat; boil for 1 minute, stirring to scrape up the brown bits.
  • Add the stock and return to the boil; cook 2 to 3 minutes or until reduced to about 1 cup.
  • Mix the cornstarch with 1 tablespoon water; stir into the stock mixture and cook, stirring, for 1 minute or until thickened.
  • Blend in the tomato paste.
  • Taste and adjust the seasoning with salt and pepper.
  • Strain if desired.
  • Slice the lamb and serve with the gravy.

HERB-ROASTED LAMB



Herb-Roasted Lamb image

Celebrate with Ina Garten's easy Herb-Roasted Lamb recipe from Barefoot Contessa on Food Network. Fresh rosemary gives it flavor, while potatoes make it a meal.

Provided by Ina Garten

Categories     main-dish

Time 2h20m

Yield 10 servings

Number Of Ingredients 8

12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil

Steps:

  • Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
  • Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
  • Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.

MEDITERRANEAN ROASTED LEG OF LAMB WITH RED WINE SAUCE



Mediterranean Roasted Leg of Lamb With Red Wine Sauce image

Make and share this Mediterranean Roasted Leg of Lamb With Red Wine Sauce recipe from Food.com.

Provided by Vino Girl

Categories     Lamb/Sheep

Time 2h

Yield 19 serving(s)

Number Of Ingredients 9

5 1/2-6 lbs leg of lamb, rolled boned
1 teaspoon fresh rosemary, minced
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

Steps:

  • Preheat oven to 400°F.
  • 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.

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