| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lamb, Southern, Meats |
8 |
Servings |
INGREDIENTS
| 1 |
|
4 to 6 pound boned, rolled, and tied leg of lamb |
| 6 |
cl |
To 8 cloves garlic; halved |
| 8 |
oz |
Bottle Dijon vinaigrette |
| 2 |
tb |
All-purpose flour |
| 1/4 |
c |
;Water |
| 1/4 |
c |
Dry red wine |
| 1/8 |
ts |
Pepper |
|
|
Garnishes: fresh rosemary sprigs, sweet red pepper strips |
INSTRUCTIONS
Make several 1/2-inch slits on outside of lamb and insert garlic. Place
lamb in a large shallow dish; pour Dijon vinaigrette over lamb. Cover and
marinate 24 hours in a refrigerator, turning lamb occasionally.
Remove lamb from marinade, reserving marinade. Place lamb, fat side up,
on a rack in a shallow roasting pan; insert meat thermometer, making sure
it does not touch fat. Bake lamb at 350 degrees F for 1 hour and 45
minutes or until desired degree of doneness (rare 140F, medium 160F, and
well-done 170F).
Transfer lamb to a serving platter, reserving drippings in pan; let stand
10 minutes befire carving.
Skim fat from pan dripppings. Measure renaining liquid, add reserved
marinade and enough water to measure 1-1/4 cups. Pour into a saucepan.
Combine flour and 1/4 cup water, stirring well; add to pan drippings
mixture. Add dry red wine and pepper. Cook over medium heat, stirring
constantly, until gravy is thickened and bubbly. Serve with leg of lamb.
Garnish with rosemary and red pepper, if desired. Yield: 8 to 10 servings.
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