Gourmet Leg of Lamb
This delicious dish is both elegant and easy to prepare. Lamb is the traditional Easter meal in many countries. It can be served on a special holiday or if you want to up the ante at the dinner table and treat yourself and loved ones to a decadent meal.
Ingredients
- 1 ounce(s) fennel seeds
- 6 tablespoon(s) unsalted butter, at room temp
- 1 ounce(s) chopped fresh rosemary
- 3 garlic cloves, minced
- 1 dash(es) salt
- 1 dash(es) Fresh ground pepper
- 96 ounce(s) leg of lamb, bone in trimmed
- 1 3/4 cup(s) low sodium beef broth
- 12 floz dry red wine
Instructions
- Crush the fennel seeds in a baggie.
- In a small bowl combine fennel, butter, rosemary, garlic, salt and pepper.
- Preheat oven to 450 with rack in the middle of the oven.
- Pat lamb dry and place in roasting pan.
- Sprinkle lamb generously with salt and pepper.
- Rub half of butter mixture on and refrigerate the rest of the mix.
- Roast the lamb till its golden brown on the outside about 30 minutes.
- Decrease heat to 350 degrees and continue till internal temp of 135 is reached for about 45 minutes.
- Transfer lamb to large platter keeping the juices and cover with tin foil to keep warm.
- Skim fat from the juices and add broth and wine to the juices.
- Place the roaster on medium high heat and stir to get scrapings circulating.
- Simmer till reduced by 1/2 or about 12 minutes.
- Remove from pan and whisk in remaining butter mix.
- Season to taste with salt and pepper.
- Suggested serving cut lamb and platter with a spoon of sauce.
Nutrition
Calories: 7124.96kcalCarbohydrates: 113.27gProtein: 655.34gFat: 299.05gSaturated Fat: 107.03gCholesterol: 2263.18mgSodium: 2728.29mgFiber: 12.27gSugar: 12.7g
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