Roasted Lamb with Juniper BerriesA featured Wine Club recipe for DeMoor Winery.
The perfect meal for a get together. This lamb roast comes out golden brown with flavors of garlic, rosemary and juniper berries. Pair it with the DeMoor Chardonnay for best results.Yield: 4 - 6
Prep Time: 25 Minutes
Cook Time: 150 Minutes
• 2 1/2 lbs. leg of lamb with bone in
• 1 Tbs. chopped carrot
• 2 Tbs. chopped yellow onion
• 1 Tbs. chopped celery
• 1 cup 1994 DeMoor Chardonnay
• 2 cloves garlic, peeled and crushed
• 1/2 tsp. chopped fresh rosemary leaves
• 1 1/2 tsp. Juniper berries
• 2 tsp. salt
• fresh ground pepper, 4 to 6 twists of the mill
Put all ingredients into a heavy casserole dish. Cover and cook on top of stove at low heat for 2 hours, turning the meat every 45 minutes. By now the lamb should have thrown off a considerable amount of liquid. Set the cover askew, and cook for another 1 1/2 hours at a slightly higher heat.
The meat should now be very tender at the pricking of a fork. If there is still too much liquid, uncover completely, raise the heat to high and boil it until it is a little more concentrated. At the end the meat must be a rich brown color. Off the heat, tilt the casserole dish and draw off as much of the fat as you can with a spoon.