Slow Roast Leg of Lamb with Rosemary and Port
Source: Spice it up! Fall/Winter 2009
Ingredients
Adjust Servings:
| 1 leg of lamb bone in (2 1/2lb - 3 lb) | |
| 2 teaspoons cumin | |
| 6 cloves of garlic chopped fine | |
| 3 tablespoons chopped rosemary | |
| 3 tablespoons chopped mint | |
| Zest and juice of 1 lemon (1/4 cup) | |
| 3 tablespoons olive oil | |
| 2 teaspoons black pepper | |
| 3/4 cup water | |
| 2 large yellow onions quartered | |
| 6 small white turnips peeled and halved or 3 bunches of radishes, tops off | |
| 2 large carrots peeled and chopped in large pieces | |
| 2 French scallions (or green onions), chopped fine | |
| 1 cup port wine | |
| pepper to taste | |
| 1 teaspoon finely chopped fresh rosemary | |
| 1/2 cup unsalted butter cubed |
Nutrient Analysis | |||||||||||||||||||
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PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
| Calories | 497kcals | ||||||||||||||||||
| Protein | 28g | ||||||||||||||||||
| Carbohydrates | 20g | ||||||||||||||||||
| Fiber | 3g | ||||||||||||||||||
| Total Fat | 30g | ||||||||||||||||||
| Saturated Fat | 14g | ||||||||||||||||||
| Cholesterol | 133mg | ||||||||||||||||||
| Sodium | 109mg | ||||||||||||||||||
| Potassium | 545mg | ||||||||||||||||||
| Phosphorus | 271mg | ||||||||||||||||||
A fabulous meal for the holiday season!
SUGGESTION:
To save time and cost, the lamb may also be served simply with its drippings as a sauce, just add the rosemary for a little extra flavour.
Slow Roast Leg of Lamb with Rosemary and Port:
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Ingredients
-
1 leg of lamb bone in (2 1/2lb - 3 lb)
-
2 teaspoons cumin
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6 cloves of garlic chopped fine
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3 tablespoons chopped rosemary
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3 tablespoons chopped mint
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Zest and juice of 1 lemon (1/4 cup)
-
3 tablespoons olive oil
-
2 teaspoons black pepper
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3/4 cup water
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2 large yellow onions quartered
-
6 small white turnips peeled and halved or 3 bunches of radishes, tops off
-
2 large carrots peeled and chopped in large pieces
-
2 French scallions (or green onions), chopped fine
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1 cup port wine
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pepper to taste
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1 teaspoon finely chopped fresh rosemary
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1/2 cup unsalted butter cubed
Preparation
|
1
Done
|
Mix cumin, pepper, garlic and herbs together with lemon zest and oil. Rub mixture over lamb. This may be done the evening before, wrapped in plastic, and refrigerated. |
|
2
Done
|
When ready to cook, pre-heat oven to 425°F (conventional oven). Place the lamb in a deep cast iron or enameled iron pan and sear in oven for 20 minutes, turning once. Drizzle the lamb with 3/4 cup water and 1/4 cup lemon juice, reduce the temperature to 250° F and leave to roast for 2 1/2 hours. |
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3
Done
|
Remove from oven, add quartered onions, cut turnip and carrots seasoned with pepper; baste lamb and vegetables, return to oven and roast for 1 1/2 hours more. |
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4
Done
|
Remove lamb and vegetables to a serving platter, cover and keep warm. |
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5
Done
|
Keep all drippings in the pan (about 3/4 cup, if there is not enough liquid add 1/2 cup of water). Place the pan on the stove with heat on medium high until it sputters, add the scallions, cook for 2 minutes then add the port and simmer to reduce by half (about 5 to 7 minutes). Season with pepper and rosemary. Reduce heat and whisk in butter until sauce is creamy looking. Do not boil. |
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6
Done
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Pour sauce into a warmed gravy boat. Serve everything with couscous, white rice or double boiled potatoes. |
