Roast Leg of Lamb with Vino Cotto (Vincotto) Sauce Recipe

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1 vote | 869 views

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

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Servings: 4-6 Servings
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Ingredients

Cost per serving $4.14 view details

Directions

  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.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 187g
Recipe makes 4 servings
Calories 459  
Calories from Fat 320 70%
Total Fat 35.63g 45%
Saturated Fat 12.38g 50%
Trans Fat 0.0g  
Cholesterol 120mg 40%
Sodium 101mg 4%
Potassium 457mg 13%
Total Carbs 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g 0%
Protein 32.67g 52%
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Comments

  • ShaleeDP
    April 13, 2015
    I love lamb. I like this recipe and would be nice to try.
    1 reply
    • Deena Montillo
      April 13, 2015
      Thank you! I hope you will try it soon. I'd love it hear how it comes out for you.

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