Name: Roasted Leg of Lamb with Red Wine-Shallot Sauce
Total time: 3 h
Ingredients: 1 (4 pound) leg of lamb; 1 teaspoon lemon-pepper seasoning; 1 sprig fresh rosemary; 6 cloves garlic, quartered lengthwise; ½ cup thinly sliced shallots; 2 tablespoons butter; ¼ cup seedless raspberry preserves; 5 ½ cups dry red wine; ½ teaspoon finely shredded lemon peel; ½ teaspoon salt; ⅛ teaspoon freshly ground pepper

Directions

Step 1

Prepare lamb: Preheat oven to 325 degrees F. Trim fat from meat. Using a paring knife, cut 1/2-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.

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Step 2

Roast lamb, uncovered, in preheated oven for 2 to 2 1/4 hours or until meat thermometer registers 140 degrees for medium-rare doneness or 155 degrees for medium doneness. Cover and let stand 15 minutes before carving. (The meat's temperature will rise 5 degrees during standing time.)
Step 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 1 1/3 cups. Whisk in the remaining 1 tablespoon butter. Remove from heat. Stir in lemon peel, salt and pepper. Serve warm sauce with lamb.

Nutrition Facts

Serving Size: 1 serving

Per Serving:

232 calories; protein 26.1g; carbohydrates 8.2g; dietary fiber 0.2g; sugars 4.5g; fat 7.4g; saturated fat 3.2g; cholesterol 86.3mg; vitamin a iu 188IU; vitamin c 2mg; calcium 20.4mg; iron 2.6mg; magnesium 34.5mg; potassium 354.8mg; sodium 312.5mg.

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Ingredients

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Nutrition Facts

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Ingredients

Directions

Nutrition Facts