Roast Boneless Leg of Lamb in a Red Wine Sauce
There have been so many fun Sunday dinners. Maybe just to compliment the crazy weeks I have had since the beginning of the year. A Roast Boneless Leg of Lamb is serious business kind of Sunday dinner.
The Story of My Roast Boneless Leg of Lamb
This slow roasted lamb in a somewhat spicy red wine and mushroom sauce is really perfect for easter. Maybe I can persuade you to bookmark it for another festive occasion. Maybe your next Sunday dinner…? This recipe features a slow cooked tender lamb, which is how we Indians like our meat.
It so happens I used a burgundy, when making this making it a bonafide, Indian inspired Lamb bourguignon, well sort of. Except, I have tried this with a light tasting pinot noir and it works pretty well, so I do not want to curb your wine spontaneity, that is not what I am about. For all the readers of this blog and others, wishing you a Happy Spring and certainly Easter if you celebrate. I will be making deviled eggs bright and early tomorrow, because my kids think that is what I should be doing.
In fact, speaking of spontaneity, you can see the mad dash to the table reflected in the pictures. I am joking here, but as with a lot of my cooking I really end up with these surprise hits, that beg to me documented for posterity. So, with this I made a sauce of sorts, then poured it over the lamb and cooked it forever in the oven until it was fork tender. Towards the end, I removed the cover, sliced some pineapple and grilled the pineapple with the lamb. Elegant and simple, and I made shredded lamb sandwiches later during the week. Does not get easier or better than that.
My hunch is that you can make this with any good cut of meat, pork certainly comes to mind. But, since the lamb version worked so well, I am sticking to it, for the moment.
Other easy and festive meals with meat can include my Chicken Tikka and Turkey Legs Confit.
A different take on your roast leg of lamb, this one features a spicy flavorful red wine sauce and grilled pineapple.
Ingredients
- 3 to 4 pound boneless leg of lamb
- 11/2 teaspoons kosher salt
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon red cayenne pepper
- 2 tablespoons olive oil
- 1 medium sized red onion, very finely diced
- 1 tablespoon minced garlic
- 6 to 8 ounces mushrooms, thickly sliced
- 11/2 cups of red wine
- 1 tablespoon finely chopped thyme
- 1 tablespoon finely chopped rosemary
- salt to taste
- 1 small pineapple, peeled, cored and sliced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon finely chopped mint
Instructions
- Rub the lamb with the kosher salt, minced garlic and red cayenne pepper and tie securely, with the fat side facing upwards. This can be done the day before to let the mean soak up the spices.
- Heat the olive oil and add in the red onion and the garlic and saute well. Stir in the mushrooms and the red wine and bring to a simmer for 5 minutes. Stir in the thyme and rosemary.
- Heat the oven to 375 degrees.
- Place the lamb in the center of a large roasting pan and pour over the red wine sauce. Cover and let the lamb cook undisturbed for at least 2 hours.
- Remove the cover. Baste the lamb with the sauce. Increase the heat to 400 degrees and let the lamb cook for another 45 minutes.
- In the meantime, toss the pineapple slices with the salt and oil and place in the oven in a separate pan, for about 20 minutes.
- Remove from the oven, place the lamb in the center of a serving platter. Spoon the sauce over the lamb.
- Arrange the pineapple slices around the lamb, sprinkle with mint and serve.
Notes
Most of the prep time includes marinating the lamb.