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Mediterranean Roasted Leg of Lamb with Red Wine Sauce

 

Mediterranean Roasted Leg of Lamb with Red Wine Sauce

From: myrecipes
Prep Time: 10 Mins Cooking Time: 30 Mins Total Time: 40 Mins

Ingredients:

  • 1 (5 1/2- to 6-pound) rolled boned leg of lamb
  • 1 teaspoon minced fresh rosemary
  • 3/4 teaspoon kosher salt, divided
  • 2 garlic cloves, minced
  • 1/8 teaspoon black pepper
  • 1 tablespoon olive oil
  • 6 rosemary sprigs
  • 2 cups dry red wine, divided 
  • 1 1/2 tablespoons cornstarch

Directions:

  1. Preheat oven to 400°.
  2. Unroll roast; trim fat. Spread minced rosemary, 1/4 teaspoon salt, and garlic into folds of the roast. Reroll roast; secure at 3-inch intervals with heavy string. Sprinkle with 1/4 teaspoon salt and pepper. Drizzle with oil. Secure rosemary sprigs under strings on roast. Place roast on the rack of a broiler pan or roasting pan; insert meat thermometer into thickest portion of roast. Bake at 400° for 1 hour. Increase oven temperature to 425° (do not remove roast from oven). Bake an additional 20 minutes or until thermometer registers 140° (medium-rare) to 155° (medium). Place roast on a platter; cover with foil. Let stand 10 minutes for roast to reabsorb juices. (Temperature of roast will increase 5° upon standing.) Remove string and rosemary sprigs before slicing.
  3. Remove rack from pan. Combine 1/2 cup wine and cornstarch; set aside. Add 1/2 cup wine to drippings in pan; scrape pan to loosen browned bits. Combine drippings mixture and 1 cup wine in a saucepan; bring to a boil. Cook 5 minutes. Add 1/4 teaspoon salt and cornstarch mixture; return to a boil. Cook 1 minute or until thick, stirring constantly. Serve with lamb.