Leg of Lamb with Red Wine Butter Sauce

Leg of Lamb with Red Wine Butter Sauce

Leg of Lamb with Red Wine Butter Sauce

Servings:*

11 (4-ounce) servings

Ingredients

  • 3 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 2 teaspoons Lunds and Byerlys Herbes de Provence
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 4 1/2 pounds boneless leg of lamb
  • 2 cup dry red wine, (Cabernet or Syrah)
  • 4 tablespoons Organic Valley Unsalted Butter, cold, cut into eight pieces

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.
  3. Doneness:
  4. Rare: 19-21 minutes per pound. Internal Temperature to Remove from Oven: 130F
  5. Medium-Rare: 21-23 minutes per pound. Internal Temperature to Remove from Oven: 140F
  6. 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.