Roast Leg of Lamb with Red Wine Jus
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Roast Leg of Lamb with Red Wine Jus
Photography by Jodi Pudge
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 353353 cal |
| pro | 25 g25g pro |
| total fat | 14 g14g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 29 g29g carb |
| fibre | 2 g2g fibre |
| chol | 70 mg70mg chol |
| sodium | 1,299 mg1,299mg sodium |
| potassium | 800 mg800mg potassium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 1919 iron |
| vit C | 1717 vit C |
| folate | 1313 folate |
- Preparation time: 6 minutes
- Cook time : 1-3/4 hours
- Total time : PT6M
Ingredients
- 3 lb bone-in leg of lamb 3 lb bone-in leg of lamb
- 2 cloves garlic , slivered2 cloves garlic, slivered
- 2 tsp salt 2 tsp salt
- 1 tsp dried Italian herb seasoning 1 tsp dried Italian herb seasoning
- 1/2 tsp coarsely ground pepper 1/2 tsp coarsely ground pepper
- 2 tbsp olive oil 2 tbsp olive oil
- 1-1/2 cups sodium-reduced beef broth , (approx)1-1/2 cups sodium-reduced beef broth, (approx)
- 1 cup red wine 1 cup red wine
- 2 tsp cornstarch 2 tsp cornstarch
Preparation
Trim fat from lamb. Cut slits all over lamb; insert garlic sliver in each. Rub all over with salt, Italian seasoning and pepper. Drizzle with 1 tbsp (15 mL) of the oil. Place on rack in small roasting pan.
Roast in 400°F (200°C) oven for 30 minutes. Reduce temperature to 325°F (160°C). Whisk 1 cup (250 mL) of the broth with remaining oil; pour over lamb. Roast, basting with pan juices every 15 minutes and adding more broth if necessary, until medium-rare and meat thermometer registers 145°F (63°C), about 1-1/4 hours, or until desired doneness.Transfer to cutting board; let stand for 15 minutes before carving.
Add wine and remaining broth to pan juices; bring to boil on stove top over medium heat. Whisk cornstarch into 2 tbsp (25 mL) water and stir into pan; simmer until thickened. Strain and serve with lamb.
Roast in 400°F (200°C) oven for 30 minutes. Reduce temperature to 325°F (160°C). Whisk 1 cup (250 mL) of the broth with remaining oil; pour over lamb. Roast, basting with pan juices every 15 minutes and adding more broth if necessary, until medium-rare and meat thermometer registers 145°F (63°C), about 1-1/4 hours, or until desired doneness.Transfer to cutting board; let stand for 15 minutes before carving.
Add wine and remaining broth to pan juices; bring to boil on stove top over medium heat. Whisk cornstarch into 2 tbsp (25 mL) water and stir into pan; simmer until thickened. Strain and serve with lamb.
Source : Canadian Living Magazine: April 2010
- Keywords : Easter; Main Course; Lamb; Red wine; Beef broth/stock; Roast; 400 calories;
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