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Add a photoA simple yet absolutely scrumptious way to prepare lamb--moist with plenty of flavor!
Ingredients
- 2 pound boneless leg of lamb
- Kosher salt
- Freshly-ground black pepper
- 3 tablespoons extra virgin olive oil
- ¼ cup Vino Cotto (vincotto)
Directions
- Remove lamb from the refrigerator 30 minutes prior to roasting. Preheat oven to 325°F (163°C).
- Coat a roasting pan and rack with non-stick spray.
- Rinse lamb well under cold water. (NOTE: If the lamb comes in a string sack, leave it on.)
- Add extra virgin olive oil to a skillet. Over the skillet, generously season all surfaces of the lamb with salt and pepper.
- Place the lamb in the skillet and sear all sides over medium-high heat to brown the surface. Remove from heat.
- 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.
- Remove the lamb roast from the oven and let sit for about 10 minutes.
- 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.
- If applicable, remove the string sack from the cooked lamb before carving.
- 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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