Leg of Lamb with Red Wine Butter Sauce

Servings:*

(4-ounce) servings

Ingredients

Directions

Directions:
  1. Combine first five ingredients; spread over entire surface of roast. Place roast, fat side up, on rack in shallow roasting pan; let stand 30 minutes. Roast in a preheated 325 F oven to desired temperature on a digital thermometer.
  2. Remove from oven; transfer roast to cutting board. Cover with foil; let “set” about 15 minutes before carving. The internal temperature will rise about 5 F. Place roasting pan over medium-high heat; add wine, scraping up browned bits from pan. Reduce wine by half, 10-12 minutes. Whisk butter into wine reduction. Serve sauce over sliced lamb.
Doneness:
  1. Rare: 19-21 minutes per pound. Internal Temperature to Remove from Oven: 130F
  2. Medium-Rare: 21-23 minutes per pound. Internal Temperature to Remove from Oven: 140F
  3. Medium: 23-25 minutes per pound. Internal Temperature to Remove from Oven: 150F
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.