Serves: 6 1 small leg of lamb (about 3 pounds) 1/2 teaspoon salt marinade (see below) 4 ounces lean fat back, diced 1 teaspoon lemon zest 1 1/2 cups beef bouillon 1 ounce butter 1 cup heavy cream 1 cup red wine (preferably Pinot noir or … Sauté the shallots until tender—about 4 to 5 minutes. Add the garlic and sauté for about 1 minute longer. 3. Broadway East in NYC champions New York state wines, while Terroir in Portland, Oregon, supports Pacific Northwest producers; chef Stu Stein serves this lamb with a Columbia Valley Syrah. Carve the lamb and serve the slices with the red wine sauce. Reduce heat to medium-low and simmer, stirring occasionally, until reduced by about half and thickened—about 8 to 10 minutes. Add the oregano and tomato paste. Use this sauce with grilled or broiled steaks or roasted pork or beef. Brine the lamb. Balsamic vinegar – get a quality balsamic vinegar to bring a bit of sweetness … Pour in the wine and reduce over moderately high heat to 1/4 cup, scraping up the browned bits on the bottom. Add red wine and cook it until reduced half. Roast Leg of Lamb with Red Wine Sauce Go to Recipe Some of the most creative new wine lists are emphatically local. Place the lamb into a roasting tray, grate over some zest of the lemon and massage into the flesh. Day before serving: trim any fat and gristle from lamb.Place in a large roasting pan. 2 teaspoons Worcestershire sauce; 2 boneless lamb leg steaks; 2 tablespoons butter; 1 tablespoon finely chopped fresh rosemary; 1 clove garlic, minced; ¼ cup red wine Place a fine mesh strainer over a bowl and strain the sauce. With lamb, the Big Daddy is red Gran Reserva Rioja, which comes to you already aged in barrel for at least two years and in bottle for at least three years. To prepare the Red Wine Pan Sauce. A cheap or low-quality wine could produce a rather bitter sauce. With this cookbook, you’re never more than a few steps away from a down home dinner. Zesty lemon cuts through the richness and a hint of mint add freshness to this leg of lamb roast. leg of lamb, fresh mint, fresh Italian parsley, red wine, lemon juice and 17 more Oven-baked Leg of Lamb with Cherry Tomatoes and Fennel Chutney On dine chez Nanou thyme, cumin seeds, harissa, leg of lamb, coarse salt, fennel bulbs and 4 more When you want an elegant dinner for a special event, this succulent Roasted Rack of Lamb with Red Wine-Cherry Sauce delivers! Use a good quality red wine, one you enjoy drinking, for this sauce. Simmer over high heat until syrupy. Set the roasting pan over 2 burners. They are slices from the bigger end of a leg of lamb, with the small leg bone in. Add the wine and bring to a boil. Remove rack from pan. Back to Roast Leg of Lamb with Red Wine Sauce. That will take about 3 minutes. Sprinkle with additional dry mustard, salt and pepper. Carve the lamb into thick slices and serve with the red wine sauce ladled over the top. LEG OF LAMB IN RED WINE SAUCE. Washington state's Columbia Valley has become a source for terrific, intensely flavored Syrah—a great partner for this herb-crusted lamb. Cook, stirring, for 1 minute. All Rights Reserved. Remove the lamb to a platter; cover loosely with foil and let stand for 15 minutes. A red wine sauce is a simple reduction, and it is an excellent sauce to serve with lamb, steaks, roast beef, or duck. Bring to a boil, return lamb to pan. Remove steaks and sauce to a platter and serve. Roughly chop the rosemary, ginger, garlic, and thyme. In a 6-quart pot over high heat, combine the herb mixture, water, red wine, salt, toasted black peppercorns, red pepper flakes, and bay leaves. Taste and season with salt and pepper, as needed. Worcestershire & Red Wine Vinegar Steak Marinade SparkRecipes. Combine 1/2 cup wine and cornstarch; set aside. Using a paring knife, cut 1/2-inch-wide pockets about 1 inch deep in the meat at 1-inch intervals. Discard the solids. Remove twine and slice. Preheat the oven to 375°. 1. Stir in the tomato paste and simmer for 1 minute. Some of the most creative new wine lists are emphatically local. In a food processor fitted with the steel blade, combine the thyme, rosemary, garlic, and onion and process until finely chopped. Coat the lamb with the mixture; season with salt and pepper. It’s the perfect special occasion meal with no stress or complicated technique. https://steelehousekitchen.com/red-wine-braised-leg-of-lamb Make marinade: combine all marinade ingredients; ... taste. 1 cup dry red wine (such as pinot noir, cabernet sauvignon, or merlot) 1 teaspoon fresh rosemary leaves (minced, or about 1/4 teaspoon of crumbled dried rosemary) 1 teaspoon fresh chives (chopped) 1/2 teaspoon fresh thyme leaves (minced, or a dash of dried leaf thyme) Notes. Pour the wine and stock into the tray around the lamb. Cook 1 minute or until thick, stirring constantly. Looking to amp up your beef stew but unsure where to start? © Quentin Bacon. Whisk in the butter and season to taste with salt and pepper. Let rest for 15 minutes. If you are making a pan sauce after roasting beef or lamb or searing a steak, use the same pan for the sauce. To make the gravy, skim the fat from the pan. Season with salt and pepper and keep hot. 2. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. Tip the onions and carrot into a large … Heat oven to 220C/200C fan/gas 7. Lamb Steaks in Red Wine, done in the slow cooker. In a mortar and pestle , crush all the marinade ingredients - rosemary, thyme, garlic, and ginger along with the olive oil, salt, and pepper. Sieve it and keep this red wine sauce for later use. worcestershire sauce, hot sauce, red wine vinegar, ground thyme and 2 more. A red wine sauce is a simple reduction, and it is an excellent sauce to serve with lamb, steaks, roast beef, or duck. Add the wine, rosemary, and parsley, stirring up browned bits from the bottom of the pan. this link is to an external site that may or may not meet accessibility guidelines. Saucepan – you’ll need to simmer your shallots in a saucepan to soften them, before adding them to the frying pan. Combine 1/2 cup wine and cornstarch; set aside. With a rub of garlic and thyme this succulent rack of lamb roasts up moist and tender in just 15 minutes! ), The Spruce Eats uses cookies to provide you with a great user experience. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Combine butter and flour in a cup (beurre manie). Moist, tender and full of flavor. By using The Spruce Eats, you accept our. Add chicken stock and cook it further 10 minutes at medium flame. © Copyright 2021 Meredith Corporation. More Lamb Recipes. https://www.recipetineats.com/slow-cooked-lamb-shanks-in-red-wine-sauce Add the demiglace and water and simmer, stirring occasionally, until the sauce is reduced to 2 cups, about 5 minutes. Broadway East in NYC champions New … To pan, cook, stirring up browned bits on the vegetables with a great user experience a platter serve... Remaining marinade into the tray around the lamb in the thickest part registers 130° is part the! 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