Search for anything:

Mediterranean Lamb

lamb

1 leg of lamb (3 1/2 pounds); trimmed
1 onion; chopped
1 1/2 cups chicken stock
2 tablespoons cornstarch
1/4 teaspoon (each) salt and pepper
1 cup red wine
1 onion; chopped
1 teaspoon (each) dried mint and tarragon
1 teaspoon dried thyme
1/4 teaspoon salt

In dish, mix wine, onion, mint, tarragon and thyme. Add lamb; turn to coat. Cover and refrigerate for 8 to 24 hours. Brush off onion; sprinkle with salt. Strain marinade into saucepan; boil for 5 minutes. Place lamb on greased rack in roasting pan; insert meat thermometer in thickest part. Roast in 350°F oven for about 1 hour and 45 minutes or until 160°F for medium-rare. Transfer to platter; tent with foil and let stand for 15 minutes while making gravy. Skim fat from pan. Add onion to pan; cook for 5 minutes. (For Mediterranean, add enough stock to boiled marinade to make 1 1/2 cups.) Pour in stock; bring to boil, scraping up brown bits. Mix cornstarch with 2 tablespoon water; stir into pan. Add salt and pepper. Cook, stirring, until thickened. Strain if desired. Place lamb on carving board with meatier portion facing up. Grip shank end firmly with towel. Cut down to bone into 1/4-inch thick slices. With knife parallel to bone, cut slices off along bone. Turn lamb so remaining meaty portion faces up. Carve as first side.

Contributor: Canadian Living - April, 1999

Yield: 6 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU