Roasted Leg of Lamb with Red Wine Sauce

By Janet-2

Ingredients

• 1/4 cup extra-virgin olive oil
• 1/4 cup Dijon mustard
• 3 garlic cloves, finely chopped
• 1 tbsp. chopped sage
• 1 tbsp. chopped parsley
• 2 tsp. chopped rosemary
• 1 7-lb bone-in leg of lamb
• 1 medium onion
• 1 celery rib, coarsely chopped
• 1 carrot, thinly chopped
• 1/2 cup dry red wine
• 2 tbsp. tomato paste
• 1 cup veal demi-glace
• 1 cup water
• salt and pepper

Preparation

Step 1

Preheat oven to 375 degrees. In a bowl, mix 2 tbsp. of the oil with the mustard, garlic and herbs. Coat the lamb with the mixture and season with salt and pepper.

In a roasting pan, toss the onion, celery, and carrot with the remaining oil. Place the lamb fat side up on the vegetables. Roast for 1 hour and 40 minutes until an instant read thermometer registers 130 degrees. Let rest for 15 minutes.

Set the roasting over 2 burners. Pour in the wine and reduce over moderately high heat to 1/4 cup, scraping the browned bits on the bottom. Stir in the tomato paste and simmer for 1 minute. Add the demi-glace and water and simmer, stirring occasionally until the sauce is reduced to 2 cups, about 5 minutes. Strain the sauce into a small saucepan, pressing on the solids. Season with salt and pepper and keep hot.

Carve the lamb and serve the slices with red wine sauce.