Copyright Culinary School of the Rockies 2007 Reprinted with permission.
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Roasted Marinated Butterflied Leg of Lamb with Red Wine Sauce
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Prep Time |
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20 minutes |
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Cook Time |
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1 hour and 40 minutes |
| Serves 10 |
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4
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lb Boneless leg of lamb butterflied
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1/2
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cup olive oil
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3
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garlic cloves
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1
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small onion
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1
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tbsp fresh rosemary
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1
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tbsp fresh thyme
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salt (to taste)
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pepper (to taste)
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2
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lemon juiced (1/4) cup reserved
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1
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small onion minced
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1/2
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cup red wine
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2
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cup beef stock ( or veal or brown chicken )
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1
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tbsp fresh thyme chopped
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1
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tsp fresh rosemary chopped
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salt (to taste)
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pepper (to taste)
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Place marinade ingredients in a blender. Blend until smooth. Prepare lamb leg by cleaning off silver skin and butterflying (opening like a book).
Marinate lamb for a few hours, preferably overnight
Preheat oven to 400 ºF.
Place a large sauté pan over high heat until hot. Add oil and sear lamb.
Place seared lamb in a large roasting pan, cook for 20 minutes per pound or until meat thermometer indicates internal temperature at 138 ºF for medium rare or 145 ºF for medium. Remove lamb to platter; cover loosely with foil and let stand for 15 minutes. Lamb is best served medium rare.
Prepare sauce in pan with lamb drippings, discarding all but 1 tablespoon of drippings.
Add onion and cook over medium heat, stirring often, for 4 minutes or until softened. Add fresh herbs and continue to cook for 3 to 4 minutes over low heat.
Pour in wine and bring to a boil over medium-high heat for 1 minute. Stir and scrape up brown bits from the bottom of the pan.
Add stock and return to boil, cook for 2 to 3 minutes or until reduced to about 1 cup. Taste and adjust seasoning with salt and pepper. Strain if desired.
Serve sliced lamb topped with sauce.