Some of the most creative new wine lists are emphatically local. Broadway East in NYC champions New York state wines, while Terroir in Portland, Oregon, supports Pacific Northwest producers; chef Stu Stein serves this lamb with a Columbia Valley Syrah.
More Lamb Recipes
1/4 cup extra-virgin olive oil
1/4 cup Dijon mustard
1 tablespoon chopped sage
1 tablespoon chopped parsley
2 teaspoons chopped rosemary
One 7-pound, bone-in leg of lamb
Salt and freshly ground pepper
1 medium onion, coarsely chopped
1 celery rib, coarsely chopped
1 carrot, thinly sliced
1/2 cup dry red wine
2 tablespoons tomato paste
1 cup veal demiglace
1 cup water
How to Make It
Preheat the oven to 375°. In a bowl, mix 2 tablespoons of the oil with the mustard, garlic and herbs. Coat the lamb with the mixture; season with salt and pepper.
In a roasting pan, toss the onion, celery and carrot with the remaining oil. Place the lamb fat side up on the vegetables. Roast for 1 hour and 40 minutes, until an instant-read thermometer inserted in the thickest part registers 130°. Let rest for 15 minutes.
Set the roasting pan over 2 burners. Pour in the wine and reduce over moderately high heat to 1/4 cup, scraping up the browned bits on the bottom. Stir in the tomato paste and simmer for 1 minute. Add the demiglace and water and simmer, stirring occasionally, until the sauce is reduced to 2 cups, about 5 minutes. Strain the sauce into a small saucepan, pressing on the solids. Season with salt and pepper and keep hot.
Carve the lamb and serve the slices with the red wine sauce.
Washington state's Columbia Valley has become a source for terrific, intensely flavored Syraha great partner for this herb-crusted lamb.
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