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.
Rosemary lamb with chardonnay
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4 to 6 servings
- 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
- 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.
Nutrition (per serving)
- 52.5 g,
- 10.4 g,
- 13.4 g,
- 0.1 g,
- 92 mg.