MEDITERRANEAN ROASTED LEG OF LAMB WITH RED WINE SAUCE
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
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.
HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY
Thanks to a breadcrumb coating made with parsley, mint, rosemary and garlic, this roast joint is a cut above the rest
Provided by James Martin
Categories Main course
Time 2h25m
Number Of Ingredients 16
Steps:
- Heat oven to 220C/200C fan/gas 7. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.
- Meanwhile, make the crust by mixing together all the ingredients and seasoning well. Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer - don't worry if any falls in the tin, this will be used in the gravy later (you probably won't use the entire crust, so set aside what's left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out.
- Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins - if covered too tightly, the crust will go soggy.
- To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.
Nutrition Facts : Calories 564 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 1.5 milligram of sodium
MEDITERRANEAN LAMB
Make and share this Mediterranean Lamb recipe from Food.com.
Provided by JustJanS
Categories Lamb/Sheep
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook the leg of lamb in a slow oven for 1 1/2 hours.
- Mix the remaining ingredients together.
- Pour this mix over the lamb, and cover with a lid or foil.
- Cook for a further 1 1/2 hours in a slow oven.
- Slice the meat thickly and serve with the sauce-it may need to be reduced a little before using.
Nutrition Facts : Calories 758.2, Fat 46.2, SaturatedFat 19.6, Cholesterol 225.7, Sodium 492.9, Carbohydrate 12.7, Fiber 2, Sugar 6.4, Protein 66.4
ROAST LEG OF LAMB WITH MUSTARD AND RED WINE SAUCE
Steps:
- Trim all fat and connective tissue from lamb. Stir garlic, mustard seeds, 1 tablespoon dry mustard, Dijon mustard, salt and pepper in bowl to form paste. Spread half of paste over 1 side of lamb. Place piece of plastic wrap large enough to cover lamb in baking dish. Place lamb atop plastic wrap, paste side down. Spread remaining paste over second side of lamb. Gather plastic around lamb, covering completely. Chill overnight.
- Combine wine, beef stock, chicken broth and shallots in large saucepan. Boil until liquid is reduced to generous 1 cup, about 45 minutes. (Sauce can be made 1 day ahead. Cover and chill.)
- Preheat oven to 375°F. Remove plastic from lamb. Place lamb on rack in roasting pan. Sprinkle with additional dry mustard, salt and pepper. Roast until thermometer inserted into thickest part of lamb registers 125°F., about 1 hour 30 minutes. Place on platter. Add sauce to pan. Bring to boil, scraping up any browned bits. Garnish lamb with parsley; carve at the table. Pass sauce separately.
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- Preheat the oven to 375°. In a bowl, mix 2 tablespoons of the oil with the mustard, garlic and herbs. Coat the lamb with the mixture; season with salt and pepper.
- In a roasting pan, toss the onion, celery and carrot with the remaining oil. Place the lamb fat side up on the vegetables. Roast for 1 hour and 40 minutes, until an instant-read thermometer inserted in the thickest part registers 130°. Let rest for 15 minutes.
- Set the roasting pan over 2 burners. Pour in the wine and reduce over moderately high heat to 1/4 cup, scraping up the browned bits on the bottom. Stir in the tomato paste and simmer for 1 minute. Add the demiglace and water and simmer, stirring occasionally, until the sauce is reduced to 2 cups, about 5 minutes. Strain the sauce into a small saucepan, pressing on the solids. Season with salt and pepper and keep hot.
MEDITERRANEAN ROASTED LEG OF LAMB & RED WINE SAUCE …
From myrecipes.com
5/5 (1)Calories 175 per servingServings 19
- 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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