RECIPE

Roast Leg of Lamb with Red Wine Sauce

  • ACTIVE: 30 MIN
  • TOTAL TIME: 2 HRS 15 MIN
  • SERVINGS: 6

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.

  • ACTIVE: 30 MIN
  • TOTAL TIME: 2 HRS 15 MIN
  • SERVINGS: 6

Ingredients

  • Ingredients
    1. 1/4 cup extra-virgin olive oil
    2. 1/4 cup Dijon mustard
    3. 1 tablespoon chopped sage
    4. 1 tablespoon chopped parsley
    5. 2 teaspoons chopped rosemary
    6. One 7-pound, bone-in leg of lamb
    7. Salt and freshly ground pepper
    8. 1 medium onion, coarsely chopped
    9. 1 celery rib, coarsely chopped
    10. 1 carrot, thinly sliced
    11. 1/2 cup dry red wine
    12. 2 tablespoons tomato paste
    13. 1 cup veal demiglace
    14. 1 cup water

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Carve the lamb and serve the slices with the red wine sauce.