Nutrition per serving may change if servings are adjusted.
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
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.
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.)
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.