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Roast Leg of Lamb with Red Wine Sauce

Recipe Date:
July 28, 2015
Serving Size:
Cook Time:
Imperial (US)
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup Dijon mustard
  • 1 tbsp chopped sage
  • 1 tbsp chopped parsley
  • 2 tsps chopped rosemary
  • 1 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 tbsps tomato paste
  • 1 cup veal demiglace
  • 1 cup water
  1. Preheat the oven to 375°. In a bowl, mix 2 tablespoons of the oil with the mustard, garlic and herbs. Coat the lamb with the mixture; season with salt and pepper.
  2. In a roasting pan, toss the onion, cel­ery and carrot with the remaining oil. Place the lamb fat side up on the vegetables. Roast for 1 hour and 40 minutes, until an instant-read thermometer inserted in the thickest part registers 130°. Let rest for 15 minutes.
  3. Set the roasting pan over 2 burners. Pour in the wine and reduce over moderately high heat to 1/4 cup, scraping up the browned bits on the bottom. Stir in the tomato paste and simmer for 1 minute. Add the demiglace and water and simmer, stirring occasionally, until the sauce is reduced to 2 cups, about 5 minutes. Strain the sauce into a small saucepan, pressing on the solids. Season with salt and pepper and keep hot.
  4. Carve the lamb and serve the slices with the red wine sauce.