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Roast Leg of Lamb with Red Wine Sauce
© Quentin Bacon

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.

  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
  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.

Suggested Pairing

Washington state's Columbia Valley has become a source for terrific, intensely flavored Syrah—a great partner for this herb-crusted lamb.