Leg of Lamb with Garlic and Red Wine
Recipe courtesy of the Meat and Livestock Australia.
1 leg of lamb, bone in
1 tablespoon olive oil
1 tablespoon dried rosemary, crushed
1 tablespoon dried ginger mixed with 1 tablespoon ground coriander
1 tablespoon roughly diced onion
5 cloves garlic, roughly chopped
1 small tomato, finely diced
1 cup red wine
1 tablespoon cornstarch
1 cup room temperature beef or lamb broth
1 tablespoon chopped fresh rosemary
- With a sharp knife, cut diagonal slits into the top of the leg of lamb - these slits should not be any deeper than 1/4-inch.
- Leave about a half an inch between each slit. Combine the oil and crushed dried rosemary and brush it over the lamb. Let sit for 30 minutes and then dust the lamb with the mixed spices (ginger and coriander).
- Cook on a rack in a preheated oven at 375°F (190°C), allowing 25 minutes per pound or an internal temperature of 135°F (57.2°C) to 140°F (60°C). Baste the lamb at least once during cooking.
- When done, remove from the oven and lift lamb out to sit in a warm place for 10 minutes.
- Spoon off any excess fat from the pan juices and put them in cooking pan over medium heat; add the onion and cook for a minute.
- Stir in the garlic and pour in the wine; simmer for a few minutes.
- Mix the cornstarch and stock in a separate bowl. Remove cooking pan from heat and stir in the cornstarch mixture, then return to heat source. Stir briskly to fully incorporate the flour mixture.
- Season to taste with salt and chopped fresh rosemary.
- Carve leg into slices and serve with the gravy.
Makes 5 servings.
Recipe and photograph courtesy of the Meat and Livestock Australia.