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Wine-Roasted Boneless Leg of Lamb

By The Canadian Living Test Kitchen

Tested till perfect

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Wine-Roasted Boneless Leg of Lamb

Wine-Roasted Boneless Leg of Lamb
Photography by Yvonne Duivenvoorden

This recipe makes 6 servings

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Nutritional Info
per serving: -
cal 0 301
pro 49 g
total fat 9 g
sat. fat 3 g
carb 2 g
fibre 0
sodium 585 mg
% RDI: -
calcium 3
iron 33
vit A 9
vit C 3
folate 1

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.

Ingredients

  • 1 boneless leg of lamb, (about 3 lb/1.5 kg)
  • 4 cloves garlic, crushed
  • 4 tsp sweet paprika
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp vegetable oil
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1 cup 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.

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