Roast Leg of Lamb With Red Wine Gravy

Recipe by Irmgard
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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