Roasted Leg of Lamb with Red Wine-Shallot Sauce

Roasted Leg of Lamb with Red Wine-Shallot Sauce

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From: Diabetic Living Magazine

This roasted leg of lamb is served with a heavenly sauce made from red wine, shallots and raspberry preserves. Serve this elegant meal at your next dinner party.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • Roasted Leg of Lamb
  • 1 (4 pound) leg of lamb
  • 1 teaspoon lemon-pepper seasoning
  • 1 sprig fresh rosemary
  • 6 cloves garlic, quartered lengthwise
  • Red Wine-Shallot Sauce
  • ½ cup thinly sliced shallots
  • 2 tablespoons butter
  • ¼ cup seedless raspberry preserves
  • 5½ cups dry red wine
  • ½ teaspoon finely shredded lemon peel
  • ½ teaspoon salt
  • ⅛ teaspoon freshly ground pepper

Preparation

  • Prep

  • Ready In

  1. Prepare lamb: Preheat oven to 325°F. Trim fat from meat. Using a paring knife, cut ½-inch-wide pockets about 1 inch deep in the meat at 1-inch intervals. (These pockets allow flavors to better penetrate the meat.) Place meat, fat side up, on a rack in a shallow roasting pan. Season lamb with lemon-pepper seasoning. Pull small bunches of leaves from the rosemary sprig. Push slivers of garlic and rosemary leaves into the pockets in the meat. Insert a meat thermometer in thickest portion of meat.
  2. Roast lamb, uncovered, in preheated oven for 2 to 2¼ hours or until meat thermometer registers 140 degrees for medium-rare doneness or 155°For medium doneness. Cover and let stand 15 minutes before carving. (The meat's temperature will rise 5 degrees during standing time.)
  3. Meanwhile, prepare sauce: In a medium saucepan, cook shallots in 1 tablespoon of the butter over medium heat until tender, about 3 minutes. Stir in preserves until melted. Stir in wine. Bring to boiling. Boil gently, uncovered, for 15 minutes or until slightly thickened and reduced to 1⅓ cups. Whisk in the remaining 1 tablespoon butter. Remove from heat. Stir in lemon peel, salt and pepper. Serve warm sauce with lamb.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 232 calories; 7 g fat(3 g sat); 0 g fiber; 8 g carbohydrates; 26 g protein; 86 mg cholesterol; 5 g sugars; 188 IU vitamin A; 2 mg vitamin C; 20 mg calcium; 3 mg iron; 313 mg sodium; 355 mg potassium
  • Carbohydrate Servings: ½

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