Oven Roasted Leg of LambFeatured by Cline Cellars in the Gold Wine Club.
Tender and flavorful, Cline Cellars' Chef, Deanna Williams, seasons the lamb with a multitude of fresh herbs and then cooks it with an herb-mustard-honey glaze. A must try! Pair it with a glass of Mourvèdre.Yield: 4 - 6
Prep Time: 15 Minutes
Cook Time: 105 Minutes
• 1 leg of lamb (6-8 lbs. boneless)
• olive oil
• 1 red onion, chopped
• 6 cloves garlic, minced
• 1 small eggplant, roasted, pulp removed
• 1 Tbs. ginger, minced
• 2 tsp. fresh rosemary
• 1 tsp. fresh thyme
• 1 tsp. fresh mint
• 1/4 cup Mourvèdre wine
• 1 tsp. fresh rosemary, chopped
• 1 tsp. fresh mint, chopped
• 1 tsp. fresh thyme, chopped
• 2 tsp. grated ginger
• 1/4 cup honey
• 1/4 lbs unsalted butter
• 3/4 cup mustard
Place lamb on flat surface, cover with plastic wrap, pout to 1/2" thickness.
Heat olive oil in pan, sauté onion until soft. Add garlic, ginger and eggplant; sauté for 3 minutes. Add mustard and herbs. Take off heat and stir in bread crumbs. Spread mixture on the inside of the lamb, roll up the meat and tie. Please in roasting pan.
Make glaze by placing 1/4 cup wine, rosemary, mint and thyme in pan; reduce to almost dry. Add mustard, honey, ginger and combine. Brush glaze over lamb and place in 325ºF oven. Reserve extra glaze. Roast for 20 minutes/pound or until internal temperature reaches 135ºF.
Remove from oven; let rest for 15 minutes before slicing. Place roasting pan on a burner. De-glaze the pan with 1/4 cup wine and 1/4 cup water. Reduce for 5 minutes or until thick. Add butter to sauce 1 Tbs. at a time.
Slice meat 1/4" thick and serve with sauce.