Nutritional Information
Calories: 175
Fat: 7.4g
Protein: 24.4g
Carbohydrates: 1.1g
Fiber: 0.0g
Cholesterol: 76mg.
Sodium: 153mg.
Calcium: 10mg.
Mediterranean Roasted Leg of Lamb with Red Wine Sauce
Ingredients
  • 1 (5 1/2- to 6-pound) rolled boned - boneless leg of lamb (service meat department)
  • 1 teaspoon minced fresh rosemary (aisle # 8)
  • 3/4 teaspoon kosher salt, divided (aisle # 8)
  • 2 garlic cloves, minced (produce department)
  • 1/8 teaspoon black pepper (aisle # 8)
  • 1 tablespoon olive oil (aisle # 6)
  • 6 rosemary sprigs (produce department)
  • 2 cups dry red wine, divided
    (aisle #1 = cooking wine)
  • 1 1/2 tablespoons cornstarch (aisle # 8)


Directions
 
  1. Preheat oven to 400 .
  2. Unroll roast; trim fat.
  3. Spread minced rosemary, 1/4 teaspoon salt, and garlic into folds of the roast. Reroll roast; secure at 3-inch intervals with heavy string. Sprinkle with 1/4 teaspoon salt and pepper. Drizzle with oil. Secure rosemary sprigs under strings on roast.
  4. Place roast on the rack of a broiler pan or roasting pan; insert meat thermometer into thickest portion of roast. Bake at 400 for 1 hour.
  5. Increase oven temperature to 425 (do not remove roast from oven). Bake an additional 20 minutes or until thermometer registers 140 (medium-rare) to 155 (medium).
  6. Place roast on a platter; cover with foil. Let stand 10 minutes for roast to reabsorb juices. (Temperature of roast will increase 5 upon standing.) Remove string and rosemary sprigs before slicing.
  7. Remove rack from pan. Combine 1/2 cup wine and cornstarch; set aside.
  8. Add 1/2 cup wine to drippings in pan; scrape pan to loosen browned bits. Combine drippings mixture and 1 cup wine in a saucepan; bring to a boil. Cook 5 minutes.
  9. Add 1/4 teaspoon salt and cornstarch mixture; return to a boil. Cook 1 minute or until thick, stirring constantly. Serve with lamb.

Servings
YIELD: 19 servings (serving size: 3 ounces lamb and about 1 1/2 tablespoons sauce)
Time To Cook
PREPARATION & COOKING TIME: 2.5 HOURS TOTAL

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