Roast Leg of Lamb with Red Wine Sauce Recipe

Name: Roast Leg of Lamb with Red Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1/4 cup Dijon mustard; 1 tablespoon chopped sage; 1 tablespoon chopped parsley; 2 teaspoons chopped rosemary; One 7-pound, bone-in leg of lamb; Salt and freshly ground pepper; 1 medium onion, coarsely chopped; 1 celery rib, coarsely chopped; 1 carrot, thinly sliced; 1/2 cup dry red wine; 2 tablespoons tomato paste; 1 cup veal demiglace; 1 cup water

Servings: persons

1/4 cup extra-virgin olive oil
1/4 cup Dijon mustard
1 tablespoon chopped sage
1 tablespoon chopped parsley
2 teaspoons chopped rosemary
One 7-pound, bone-in leg of lamb
Salt and freshly ground pepper
1 medium onion, coarsely chopped
1 celery rib, coarsely chopped
1 carrot, thinly sliced
1/2 cup dry red wine
2 tablespoons tomato paste
1 cup veal demiglace
1 cup water

1
Preheat the oven to 375.
2
In a bowl, mix 2 tablespoons of the oil with the mustard, garlic and herbs.
3
Coat the lamb with the mixture; season with salt and pepper.
4
In a roasting pan, toss the onion, celery and carrot with the remaining oil.
5
Place the lamb fat side up on the vegetables.
6
Roast for 1 hour and 40 minutes, until an instant-read thermometer inserted in the thickest part registers 130.
7
Let rest for 15 minutes.
8
Set the roasting pan over 2 burners.
9
Pour in the wine and reduce over moderately high heat to 1/4 cup, scraping up the browned bits on the bottom.
10
Stir in the tomato paste and simmer for 1 minute.
11
Add the demiglace and water and simmer, stirring occasionally, until the sauce is reduced to 2 cups, about 5 minutes.
12
Strain the sauce into a small saucepan, pressing on the solids.
13
Season with salt and pepper and keep hot.
14
Carve the lamb and serve the slices with the red wine sauce.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1/4 cup Dijon mustard, 1 tablespoon chopped sage, 1 tablespoon chopped parsley, and more.

Yes, Roast Leg of Lamb with Red Wine Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Leg of Lamb with Red Wine Sauce

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