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2 kg bone-in or boned and rolled leg of lamb
2 cups chardonnay or other dry white wine
3 garlic cloves, minced
1 tbsp dried rosemary
1 tsp dried thyme leaf
salt
pepper
1/4 cup red currant jelly, or ginger marmalade (optional)
At least 6 hours or up to 1 day before roasting, place lamb in a dish just big enough to hold it snugly. Then stir wine with garlic, rosemary, thyme, salt and pepper. Pour marinade over lamb. Cover and refrigerate for at least 6 hours or overnight, turning meat several times.
When ready to roast, preheat oven to 325F (160C). Place lamb in shallow roasting pan. Pour 1/2 cup (125 mL) marinade over lamb, saving remainder. Roast, uncovered, for 2-1/4 to 2-1/2 hours or until a meat thermometer reads 140F (60C). While roasting, pour 1/2 cup (125 mL) marinade over lamb every 15 minutes. When it is all used up, baste with pan juices.
Remove lamb to a platter and cover. Skim off and discard any fat in pan. Boil pan juices gently uncovered and stirring often, until reduced to about 1 cup (250 mL), about 10 minutes. Strain and add salt and freshly ground black pepper to taste. For a slight sweetness and extra colour, stir in jelly and reheat. Serve with sliced lamb.
Calories 386, Protein 52.5g, Carbohydrates 10.4g, Fat 13.4g, Fibre 0.1g, Sodium 92mg.
Juicy pink slices of lamb are gently flavoured with garlic and rosemary. For a spring feast, roast a pan of new potatoes, slick with olive oil and serve them along with steamed asparagus.