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Recipe Instructions
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Leg of Lamb with Red Wine Butter Sauce
Ingredients
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 teaspoons Lunds and Byerly’s Herbes de Provence
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (4-5 pound) boneless leg of lamb
- 2 cups dry red wine (Cabernet or Syrah)
- 4 tablespoons Organic Valley Unsalted Butter, cold, cut into eight pieces
Directions
Combine first five ingredients; spread over entire surface of roast. Place roast, fat side up, on rack in shallow roasting pan; let stand 30 minutes. Roast in a preheated 325 F oven to desired temperature on a digital thermometer.
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Doneness |
Approximate Roasting Time |
Internal Temperature to Remove from Oven |
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Rare |
19-21 minutes per pound |
130 F |
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Medium Rare |
21-23 minutes per pound |
140 F |
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Medium |
23-25 minutes per pound |
150 F |
Remove from oven; transfer roast to cutting board. Cover with foil; let “set” about 15 minutes before carving. The internal temperature will rise about 5 F. Place roasting pan over medium-high heat; add wine, scraping up browned bits from pan. Reduce wine by half, 10-12 minutes. Whisk butter into wine reduction. Serve sauce over sliced lamb.
Amount: 10-12 (4 ounce) servings
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