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Receta Roast Leg of Lamb with Vino Cotto (Vincotto) Sauce
by Deena Montillo

Roast Leg of Lamb with Vino Cotto (Vincotto) Sauce

A simple yet absolutely scrumptious way to prepare lamb--moist with plenty of flavor!

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 4 Servings

Ingredientes

  • 2 pound boneless leg of lamb
  • Kosher salt
  • Freshly-ground black pepper
  • 3 tablespoons extra virgin olive oil
  • ¼ cup Vino Cotto (vincotto)

Direcciones

  1. Remove lamb from the refrigerator 30 minutes prior to roasting. Preheat oven to 325°F (163°C).
  2. Coat a roasting pan and rack with non-stick spray.
  3. Rinse lamb well under cold water. (NOTE: If the lamb comes in a string sack, leave it on.)
  4. Add extra virgin olive oil to a skillet. Over the skillet, generously season all surfaces of the lamb with salt and pepper.
  5. Place the lamb in the skillet and sear all sides over medium-high heat to brown the surface. Remove from heat.
  6. Transfer the lamb onto the rack inside the prepared roasting pan. Cover and roast for 25-30 minutes per pound. Using a meat thermometer, remove from the oven when the internal temperature reaches between 160-165°F.
  7. Remove the lamb roast from the oven and let sit for about 10 minutes.
  8. Meanwhile, in a small sauce pan over low heat, add vino cotto and simmer uncovered for 2 minutes. Remove from heat and transfer the vino cotto to a gravy boat.
  9. If applicable, remove the string sack from the cooked lamb before carving.
  10. Serve with vino cotto drizzled over the lamb.