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Leg of Lamb with Red Wine Butter SauceLeg of Lamb with Red Wine Butter Sauce
Leg of Lamb with Red Wine Butter Sauce
Leg of Lamb with Red Wine Butter Sauce
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Leg of Lamb with Red Wine Butter Sauce
Leg of Lamb with Red Wine Butter Sauce
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Servings11
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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 cups dry red wine, (Cabernet or Syrah)
4 tablespoons Organic Valley Unsalted Butter, cold, cut into eight pieces
Directions
  1. Preheat oven to 325 F.
  2. Combine first five ingredients; spread over entire surface of roast.
  3. Place roast, fat side up, on rack in shallow roasting pan; let stand 30 minutes.
  4. Roast in a preheated 325 F oven to desired temperature on a digital thermometer.
  5. Remove from oven; transfer roast to cutting board.
  6. Cover with foil; let “set” about 15 minutes before carving. The internal temperature will rise about 5 F.
  7. 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.
0 minutes
Prep Time
0 minutes
Cook Time
11
Servings

Shop Ingredients

Makes 11 servings
3 tablespoons Dijon mustard
Koops' Dijon Mustard
Koops' Dijon Mustard, 12 Ounce
$4.39$0.37/oz
2 tablespoons olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
2 teaspoons Lunds and Byerlys Herbes de Provence
L&B Herbes de Provence
L&B Herbes de Provence, 0.8 Ounce
$6.29$7.86/oz
1/2 teaspoon Salt
Morton Salt
Morton Salt, 26 Ounce
$2.83$0.11/oz
1/2 teaspoon Black Pepper
L&B Coarse Ground Black Pepper
L&B Coarse Ground Black Pepper, 2 Ounce
$7.79$3.90/oz
4 1/2 pounds boneless leg of lamb
Catelli Brothers Boneless Whole Leg of Lamb
Catelli Brothers Boneless Whole Leg of Lamb, 6 Pound
$95.94 avg/ea$15.99/lb
2 cups dry red wine, (Cabernet or Syrah)
Canvasback Washington Red Mountain Cabernet Sauvignon Wine
Age restricted item
Canvasback Washington Red Mountain Cabernet Sauvignon Wine, 750 Millilitre
BOGO Greenwing & Canvasback Cab
$45.99 was $45.99$0.06/ml
4 tablespoons Organic Valley Unsalted Butter, cold, cut into eight pieces
Organic Valley Unsalted Butter Quarters
Organic Valley Unsalted Butter Quarters, 1 Pound
$9.79$9.79/lb

Directions

  1. Preheat oven to 325 F.
  2. Combine first five ingredients; spread over entire surface of roast.
  3. Place roast, fat side up, on rack in shallow roasting pan; let stand 30 minutes.
  4. Roast in a preheated 325 F oven to desired temperature on a digital thermometer.
  5. Remove from oven; transfer roast to cutting board.
  6. Cover with foil; let “set” about 15 minutes before carving. The internal temperature will rise about 5 F.
  7. 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.