Wine-Roasted Boneless Leg of Lamb
This recipe makes 6 servings
|total fat||9 g|
|sat. fat||3 g|
- Portion size: 6
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.
- 1 1boneless leg of lambboneless legs of lamb, (about 3 lb/1.5 kg)
- 4 4cloves garlic, crushed
- 4 tsp 4tspsweet paprika
- 1 tbsp 1tbspchopped fresh rosemary
- 1 tbsp 1tbspvegetable oil
- 3/4 tsp 3/4tspsalt
- 1/2 tsp 1/2tsppepper
- 1 cup 1cupred wine
- 8 8anchovy filletanchovy fillets
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.