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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

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Recipe - WAYZATA
Recipe: Leg of Lamb with Red Wine Butter Sauce
Leg of Lamb with Red Wine Butter Sauce
0
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

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.