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| General Category : Main Course |
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| Food Group : Meat-Lamb |
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| Cuisine Type : Italian |
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| Preparation Method : Roast |
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| Other Criteria : Easter |
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Rosemary and lamb are truly a blessed match of flavours.
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Ingredients
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1 leg of lamb (4 to 6 lb/2 to 2.7 kg) or 2 legs suckling lamb (2 to 3 lb/1 to 1.5 kg each) |
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6 cloves garlic, pressed or minced |
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Half onion, minced |
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2 tbsp (30 mL) chopped fresh rosemary |
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1 tbsp (15 mL) fennel seeds |
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1 tsp (5 mL) salt |
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1/2 tsp (2 mL) black pepper |
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1 cup (250 mL) (approx) dry red wine |
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2 tbsp (30 mL) extra-virgin olive oil |
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Preparation
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If lamb is tied into roast, untie. Place lamb in resealable plastic bag or glass or ceramic bowl. In bowl, combine garlic, onion, rosemary, fennel, 1/4 tsp/1 mL of the salt and pepper; rub all over lamb. Pour wine and oil over lamb to cover, adding more wine to cover if necessary. Marinate, refrigerated, overnight or for up to 2 days (6 to 12 hours for suckling lamb). Bring to room temperature. Remove lamb from marinade, reserving marinade; with spices sticking to surface, tie into roast.
Place in roasting pan; sprinkle with remaining salt. Roast in 350°F/180°C oven 30 minutes. Pour marinade over roast; roast, basting with pan juices every 20 minutes until desired doneness, about 1-1/2 hours for medium-rare or internal temperature of 150°F/65°C.
Transfer roast to carving platter; keep warm. Place roasting pan over medium-high heat. Add enough water to make 1 cup/250 mL liquid. Boil, stirring and scraping up brown bits with wooden spoon, until sauce is reduced by half. Serve with lamb.
Makes 6 to 8 servings.
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Nutritional information
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Per each of 8 servings: about 290 cal, 31 g pro, 16 g total fat (6 g sat. fat), 3 g carb, 1 g fibre, 117 mg chol, 342 mg sodium. % RDI: 3% calcium, 23% iron, 3% vit C, 2% folate.
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Source
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Homemakers Magazine: April 2006
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