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Ingredientes
- 1 x 4 to 6 lb. boned, rolled, and tied leg of lamb
- 6 cl To 8 cloves garlic, halved
- 8 ounce Bottle Dijon vinaigrette
- 2 Tbsp. All-purpose flour
- 1/4 c. ,Water
- 1/4 c. Dry red wine
- 1/8 tsp Pepper Garnishes: fresh rosemary sprigs, sweet red pepper strips
Direcciones
- 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 hrs 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 min or possibly till 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 min befire carving.
- Skim fat from pan dripppings. Measure renaining liquid, add in reserved marinade and sufficient water to measure 1-1/4 c.. Pour into a saucepan.
- Combine flour and 1/4 c. water, stirring well; add in to pan drippings mix. Add in dry red wine and pepper. Cook over medium heat, stirring constantly, till gravy is thickened and bubbly. Serve with leg of lamb.
- Garnish with rosemary and red pepper, if you like.
- Yield: 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 8 servings | |
| Calories 13 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 11mg | 0% |
| Total Carbs 1.68g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.05g | 0% |
| Protein 0.21g | 0% |
