Mediterranean Roasted Leg of Lamb with Red Wine Sauce

Mediterranean Roasted Leg of Lamb with Red Wine Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • ¾ teaspoon kosher salt, divided
  • 1 teaspoon minced fresh rosemary
  • 1 (5 1/2- to 6-pound) rolled boned leg of lamb
  • 2 cups dry red wine, divided
  • 6 rosemary sprigs
  • 1 tablespoon olive oil
  • 1/8 teaspoon black pepper
  • + 2 more ingredients
    • 2 garlic cloves, minced
    • 1 ½ tablespoons cornstarch

Preheat oven to 400°. Unroll roast; trim fat. 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. Pla...

View full recipe at My Recipes

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