Wine-Roasted Boneless Leg of Lamb
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Leg of lamb is always welcome on an entertaining menu, and a boneless roast takes away any worries about carving. Anchovies are a classic partner to lamb; they melt onto the surface, adding a lively but not at all fishy flavour (omit if desired). Serve with rice pilaf or roasted potatoes and a Belgian-endive-and-watercress salad.
Servings: 6
Ingredients:
Wine-Roasted Boneless Leg of Lamb
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| per serving: | - |
| cal | about 301 |
| pro | 49 g |
| total fat | 9 g |
| sat. fat | 3 g |
| carb | 2 g |
| fibre | trace |
| sodium | 585 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 33% |
| vit A | 9% |
| vit C | 3% |
| folate | 1% |
Suggested Recipes
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1 boneless leg of lamb (about 3 lb/1.5 kg)
4 cloves garlic, crushed
4 tsp (20 mL) sweet paprika
1 tbsp (15 mL) chopped fresh rosemary (or 1 tsp/5 mL dried)
1 tbsp (15 mL) vegetable oil
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
1 cup (250 mL) red wine
8 anchovy fillets
Preparation:
Untie lamb and lay flat on work surface; trim off any fat. In small bowl, mix together garlic, paprika, rosemary, oil, salt and pepper; rub on both sides of lamb. Retie lamb. Place in large bowl and pour wine over top. Cover and marinate in refrigerator, turning occasionally, for at least 2 hours or for up to 24 hours.
Reserving marinade, place lamb in 14- x 10-inch (35 x 25 cm) roasting pan. Arrange anchovy fillets over roast; pour reserved marinade over top. Roast in 325°F (160°C) oven, basting often and adding up to 1 cup (250 mL) water if necessary to maintain level, until meat thermometer inserted in centre registers 140°F (60°C) for rare, about 1-1/2 hours, or to desired doneness.
Transfer lamb to carving board and tent with foil; let stand for 10 minutes. Skim fat from pan drippings; pour into warmed gravy boat along with any carving juices. Serve with lamb.
Reserving marinade, place lamb in 14- x 10-inch (35 x 25 cm) roasting pan. Arrange anchovy fillets over roast; pour reserved marinade over top. Roast in 325°F (160°C) oven, basting often and adding up to 1 cup (250 mL) water if necessary to maintain level, until meat thermometer inserted in centre registers 140°F (60°C) for rare, about 1-1/2 hours, or to desired doneness.
Transfer lamb to carving board and tent with foil; let stand for 10 minutes. Skim fat from pan drippings; pour into warmed gravy boat along with any carving juices. Serve with lamb.
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