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Leg of Lamb with Red Wine Butter SauceLeg of Lamb with Red Wine Butter Sauce
Leg of Lamb with Red Wine Butter Sauce

Leg of Lamb with Red Wine Butter Sauce

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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Leg of Lamb with Red Wine Butter Sauce
Leg of Lamb with Red Wine Butter Sauce
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Servings11
0
Ingredients
3 tablespoons Dijon mustard
2 tablespoons olive oil
2 teaspoons L&B Herbes de Provence
1/2 teaspoon salt
1/2 teaspoon black
4 1/2 pounds boneless leg of lamb
2 cups dry red wine, (Cabernet or Syrah)
4 tablespoons cold unsalted butter, cut into eight pieces
Directions
  1. Heat oven to 325 F.
  2. Combine first five ingredients; spread over entire surface of roast.
  3. Place roast, fat side up, on rack in shallow roasting pan; let stand 30 minutes.
  4. Roast in to desired temperature on a digital thermometer. Medium rare is 145 F. Medium is 160 F. Well done is 170 F.
  5. Remove from oven; transfer roast to cutting board.
  6. Cover with foil; let “set” about 15 minutes before carving. The internal temperature will rise about 5 F.
  7. 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.
0 minutes
Prep Time
0 minutes
Cook Time
11
Servings

Shop Ingredients

Makes 11 servings
3 tablespoons Dijon mustard
Koops' Dijon Mustard
Koops' Dijon Mustard, 12 Ounce
$4.39$0.37/oz
2 tablespoons olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
2 teaspoons L&B Herbes de Provence
L&B Herbes de Provence
L&B Herbes de Provence, 0.8 Ounce
20% Off L&B Spices & Extracts
$5.03 was $6.29$6.29/oz
1/2 teaspoon salt
Alessi Sea Salt
Alessi Sea Salt, 2.83 Ounce
Huge Deal
$2.49 was $3.59$0.88/oz
1/2 teaspoon black
L&B Cracked Black Pepper
L&B Cracked Black Pepper, 1.7 Ounce
20% Off L&B Spices & Extracts
$5.51 was $6.89$3.24/oz
4 1/2 pounds boneless leg of lamb
Not Available
2 cups dry red wine, (Cabernet or Syrah)
Canvasback Washington Red Mountain Cabernet Sauvignon Wine
Age restricted item
Canvasback Washington Red Mountain Cabernet Sauvignon Wine, 750 Millilitre
$29.99$0.04/ml
4 tablespoons cold unsalted butter, cut into eight pieces
Hope Creamery Unsalted Butter
Hope Creamery Unsalted Butter, 1 Pound
$10.99$10.99/lb

Directions

  1. Heat oven to 325 F.
  2. Combine first five ingredients; spread over entire surface of roast.
  3. Place roast, fat side up, on rack in shallow roasting pan; let stand 30 minutes.
  4. Roast in to desired temperature on a digital thermometer. Medium rare is 145 F. Medium is 160 F. Well done is 170 F.
  5. Remove from oven; transfer roast to cutting board.
  6. Cover with foil; let “set” about 15 minutes before carving. The internal temperature will rise about 5 F.
  7. 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.