Lamb Roast with Red Wine Marinade2013-05-09
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- Servings : 6 to 8
- Prep Time : 6:000 h
- Cook Time : 1:30 h
- Ready In : 7:30 h
This leg of lamb roast is perfect for company, but quite easy to prepare for an any day family meal.
It calls for a leg of lamb but any roast lamb cut will do.
Lamb Roast with Red Wine Marinade
- 1 cup dry red wine
- 1/4 cup salad oil
- 1 onion, coarsely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon Tabasco sauce
- 1 leg of lamb or other lamb roast
Combine wine, oil, onion, garlic, Tabasco and salt to taste. Place lamb in a glass or enameled-ware pan just large enough to hold it. Pour wine mixture over the top. Cover and let stand in the refrigerator 6 hours or overnight. Turn meat occasionally to make sure it marinates well on all sides.
Heat oven to 325°F.
Remove lamb and pat dry with paper toweling. Place on a rack in a shallow roasting pan. Insert a meat thermometer into heavy part of leg, being careful not to touch the bone. Roast meat about 25 minutes per pound or to the desired degree of doneness. Baste lamb occasionally with the wine marinade.
Lamb should ideally be pink in the center when it is eaten.
Makes 6 - 8 servings, depending on the size of the roast.
- Good served with stewed tomatoes and rosemary roasted potatoes.
Did You Know?…
Lamb is often paired with rosemary. Instead of the usual lamb with rosemary, this recipe pairs the roast with a lovely red wine marinade. Again, very easy to do and just a little bit different.
Many people are a bit afraid of lamb because it may taste strong, but a good young lamb roast or lamb chops are not strong tasting at all. And lamb that is raised in Canada and the US has a milder flavor than the famous New Zealand lamb, so stick to that if you want the milder flavor.
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