Pair this delicious leg of lamb with our 2012 CrossHatch. The blend of Merlot and Cabernet Franc create a great combination of floral and spice notes that pair perfectly with this flavorful lamb. The herb blends on the lamb soften the tannins and the acidity of the wine.
Roasted Leg of Lamb with Red Wine Sauce
- 1 boneless leg of lamb (5-7 lbs)
- 1 tbsp. minced parsley
- 1 tbsp. minced thyme
- 1 tbsp minced rosemary
- salt & pepper
- 2 tbsps. dry herb blend (chicken seasoning works well)
- 2 tsps. ground coriander
- zest from one lemon
- 8 garlic cloves, minced
- 2 tbsps. olive oil
Red Wine Sauce:
- ¼ c. lamb drippings
- 2 shallots, minced
- 2 garlic cloves, minced
- ½ c. red wine
- 1 tbsp. cold butter
- salt & pepper
- 1 tbsp. minced fresh herbs (parsley, thyme, rosemary)
1. Open up your boneless leg of lamb . Cut out as much fat from the inside as you can. Leave the fat on the outside to stop the meat from drying out.
2. In a small bowl, combine the fresh herbs, garlic and lemon zest and mix to combine. Rub half of this mixure all over the inside of the lamb as well as seasoning with salt, pepper and half of the herb mix and half of the coriander. Flip the lamb over and repeat step 2 on the other side. Roll the roast back together again, tucking it in tightly. Tie the roast with kitchen twine and place it in the refrigerator for at least 4 hours or overnight.
3. Take the lamb out of the refrigerator and preheat the oven to 400ºF. Place the roast on a baking sheet on top of a wire rack. Rub the outside of the roast with olive oil. Roast the lamb for 1-2 until the internal temperature is 130º for med/rare 135-140º for medium and 140-155º for well done. (Cover with foil if the outside is browning to fast)
4. Take the roast out of the oven and let it rest for at least 15 minutes. While the roast is resting, prepare the red wine sauce.
5. In a skillet, heat the drippings from the lamb. (try to have more juice than fat for the drippings). Add the shallots and season with salt & pepper. Cook for about 3 minutes until the shallots are softened. Add the garlic and cook for another minute. Pour in the red wine and bring to a boil Cook until the wine has reduced to half. Remove the skillet from the heat and whisk in butter. Add the fresh herbs and any extra juices from the plate.
6. Cut the twine off the roast and slice the meat. Serve immediatly with the sauce.
Adapted from Olgas Flavor Factory