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Slow Roast Leg of Lamb with Rosemary and Port
Source: Spice it up! Fall/Winter 2009

  • Serves 6
  • Preparation Time: 25 minutes
  • Cooking Time: 4 hours
  • 425°F

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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

PER SERVING:

1/6 of recipe
1 serving = 90 g meat (3oz) + 45ml (3 tablespoons) sauce


RENAL EXCHANGE:

3 Protein + 1 Starch + 1 Vegetable


Calories
497kcals
Protein
28g
Carbohydrates
20g
Fiber
3g
Total Fat
30g
Saturated Fat
14g
Cholesterol
133mg
Sodium
109mg
Potassium
545mg
Phosphorus
271mg

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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

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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.

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.

4
Done

Remove lamb and vegetables to a serving platter, cover and keep warm.

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.

6
Done

Pour sauce into a warmed gravy boat. Serve everything with couscous, white rice or double boiled potatoes.

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Source: Spice it up! ISSN 1918-302X Spice it up!
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