subject: Roasted Lamb in Herb Sauce [print this page] Ingredients Ingredients
1 leg of lamb, 6-7 pounds
4-1/2 C. dry white wine
3 small onions, peeled and stuck with cloves
3 garlic cloves, crushed
12 peppercorns
14 juniper berries
salt
2 carrots, scraped and quartered
6 parsley sprigs
3 bay leaves
3 fresh mint sprigs, or 1-1/2 tsp. dried mint
1 tsp. dry thyme
1/4 C. salad oil
3 T. finely chopped shallots or finely chopped scallions
3 T. butter
1-1/2 T. flour
1-1/2 C. beef stock
1/4 C. chopped parsley
2 T. Madeira
Preparation
Wipe leg of lamb with damp cloth. Place in stainless steel or ceramic or enamelware container. Mix wine with onions, garlic, peppercorns, juniper berries, 2 tsp. salt, carrots, parsley, bay leaves, mint and thyme. Pour mixture over lamb. Let lamb marinate in refrigerator overnight. Preheat oven to hot (450*). Remove lamb from marinade and dry well. Reserve marinade.
Place lamb on rack in roasting pan, rub with oil and sprinkle additional salt and pepper. Roast lamb for 15 minutes, reduce oven to 350* and continue roasting for 15 minutes to the pound ~ or longer if well done meat is desired. Baste frequently with juices.
Strain marinade and place in saucepan. Cook over high heat until reduced to almost half.
In another saucepan:
Cook flour in butter whisking continuously about 1 minute; add shallots or scallions and continue to cook until they are softened and start to turn golden.
Add the reduced marinade slowly and then the beef stock and Madeira; bring to a boil and then reduce heat, simmering 10 minutes. Add parsley and season with additional salt and pepper if necessary. Serve hot with lamb.
Serves 12.
Serving Tip
When you remove the lamb from the oven, allow the meat to rest for at least 5 minutes prior to slicing and serving.
