Wednesday, November 9, 2011

Wine Roasted Lamb

I don't just eat potatoes for dinner, I promise. So here is the other half of my Sunday night fall roasting extravaganza. Leg of lamb!! I love leg of lamb, but I don't often by it, because they are so large, what are two people going to do with 7 pounds of meat?! So I was delighted when Whole Foods had half legs of lamb, still with the bone in, and a much more manageable 2 1/2 lbs (which was still enough to provide 2 dinners for 2 people, the leftovers became lamb fried rice, yum). The wine in this recipe soaks into the onions making them totally drunk and irresistible (yes, I called my onions drunk) and goes perfect with the richness of the lamb. A perfect Sunday evening.


Wine Roasted Lamb:
1 semi-boneless half leg of lamb, about 2 1/2-3 lbs
1 tbsp of olive oil
3 small onions
1 shallot
4 cloves of garlic
1 tbsp of pepper
1 tbsp of salt
1 tsp of red pepper flakes
1/2 cup of red wine, drinking quality

Pre-heat the oven to 425 degrees. Rub the lamb with the salt, pepper and red pepper flakes, then drizzle with olive oil. Put lamb in a 9 by 13 casserole dish. Chop onions, shallots and garlic and put them in the dish around the lamb. Cook for 25 minutes, reduce heat to 325 and pour wine over lamb and onions. Let cook until a thermomater inserted in the lamb registers 140 (for medium rare), about 30 minutes more depending on weight. Let rest 10 minutes before serving. Serve lamb with onions and wine drippings. Enjoy.


Happy Eating.



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