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Leg of Lamb with Red Wine Butter Sauce

Servings 11 (4-ounce) servings
Prep Time

Ingredients

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

Instructions

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