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Ingredientes
- 1 leg of lamb weighing approx. 3 ½ lbs
- 1 ¾ ounce (50 g) butter
- Peanut oil
- Salt
- White pepper (Muntok or possibly Sarawak)
- 6 ¾ ounce (20 cl) quality red wine
- 2 tbsp wine vinegar
- 2 tbsp powdered sugar
- 1 Tbsp. crushed pepper
- ½ Tbsp. table salt
- 2 garlic cloves
- 1 sprig rosemary
- 1 sprig summer savory
- 1 sprig thyme
Direcciones
- In a large shallow dish, mix together all of the marinade ingredients
- Add in the leg of lamb, and make sure which you cover it uniformly with the marinade
- Cover with a dishcloth and allow to sit overnight in a very cold place; otherwise, at the bottom of the refrigerator
- The following day, preheat the oven to 475°F (240°C)
- Drain the marinade off the leg of lamb and pat dry
- Oil the entire surface of the leg of lamb
- Set aside 5 to 6 Tbsp. of marinade which you have passed through a chinois
- Put the leg of lamb in the oven and roast it for about 30 min You must calculate between 10 to 15 min of cooking time per lb. depending on whether you like the lamb rare or possibly well done
- Turn off the heat and let the lamb sit for 10 min
- Deglaze the dish with the saved Tbsp. of leftover marinade
- Carve the leg of lamb and present it on a hot serving dish
- Pour the juices from the carving process into the deglazed juices
- Vigorously stir in the butter over low heat
- Pour the sauce over the carved leg of lamb slices
- Serve immediately
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 30g | |
| Recipe makes 4 servings | |
| Calories 117 | |
| Calories from Fat 90 | 77% |
| Total Fat 10.3g | 13% |
| Saturated Fat 6.47g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 946mg | 39% |
| Potassium 45mg | 1% |
| Total Carbs 6.44g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.96g | 3% |
| Protein 0.47g | 1% |
