You will look for an excuse to make this delicious Lamb
Roast with Port Wine Sauce again and again. Smells good, looks good, and is good!
More of Linda's wonderful
Lamb Recipes and
How To Cook Perfect Boneless Leg of Lamb.
Don't forget to check out my
Lamb Roast with Port Wine Sauce dinner menu which includes this wonderful
Lamb with Port Wine Sauce.
Lamb with Port Wine Sauce Recipe:
Yields: 8 to 10 servings
Prep time: 60 min
Lamb cook time: 2 hr
1 (4 to 5-pound) boneless leg of lamb, rolled, tied, and trimmed of excess fat
4 to 6 cloves
garlic, cut in half
4 to 5 sprigs fresh
salt and freshly-ground black
pepper to taste
1 cup ruby port
Port Wine Sauce (see below)
Fresh rosemary sprigs for garnish
* I have substituted pinot noir wine with excellent results!
To prepare leg of lamb, cut 1-inch slits on all sides of the lamb. Insert garlic halves into the slits and weave rosemary sprigs in the
string used to tie the lamb (some butchers may use a mesh-like material). Sprinkle with salt and pepper. Place lamb into a deep baking pan; pour port wine over lamb.
Cover and refrigerate at least 1 hour or overnight (best overnight).
Preheat oven to 325°F. Remove lamb from marinade and place onto a rack in a shallow baking pan; place in the lower half of the oven.
Bake, uncovered, approximately 2 hours or until
meat thermometer registers 120° to 130°F or desired temperature (see below); basting with marinade very 15 minutes.
Rare - 120°F
Medium Rare - 125°F
Medium - 130°F
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Remove from oven and transfer onto a cutting board; let stand 15 minutes before carving.
During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven).
To serve, transfer sliced lamb onto a serving platter and drizzle Port Sauce over meat. Garnish with fresh sprigs of rosemary.
Makes 8 to 10 servings.
PORT WINE SAUCE:
1 cup ruby port wine*
1 tablespoon butter
* I have also substituted a red wine for the port wine. It was also delicious!
Add wine to drippings in baking pan and heat over medium-high heat, scraping loose browned bits on the bottom of the baking pan. Bring to a boil, stirring frequently until sauce
is reduced to the consistency of heavy cream. (If it is reduced too much, use more port wine to make sauce the desired consistency.) Remove from heat.
Just before serving, whisk in butter until blended.