Recipes: It's Time to Roast and Simmer Again

the recipes

october 2002

It's Time to Roast and Simmer Again

Leg of Lamb with Red Wine Sauce and Roasted Vegetables

(makes 8 servings)

1	3 1/2 to 4 pound boneless leg of lamb, fat and sinews removed
4	tablespoons country-style Dijon mustard
	grated zest and juice of 1 lemon
4	cloves garlic minced
1 1/2	teaspoons minced fresh rosemary
	freshly ground pepper
3	sprigs fresh rosemary
1	onion, sliced
1	cup dry red wine
16	mushrooms, wiped clean
1	10-ounce bag of pearl onions, peeled as per package directions
4	large russet potatoes, peeled, halved lengthwise and then cut into thick slices
	olive oil cooking spray
Sauce:
1/2	cup canned beef bouillon
1	tablespoon Dijon mustard
	pepper to taste
1	teaspoon fresh rosemary, minced (optional)

Preheat oven to 400° F.
Unroll the leg of lamb. Mix the mustard, lemon zest, garlic, and rosemary. Grate pepper over the lamb and then spread the mustard mixture into the folds of the lamb. Re-roll the leg of lamb, and replace the mesh or tie with twine. Grate pepper over the lamb and sprinkle with some lemon juice from the lemon you used for zest. Insert 3 sprigs of rosemary under the mesh.
Place the sliced onion in the bottom of a roasting pan. Place the lamb on top, and pour the wine in the bottom of the pan. Roast for 1 hour.
While the lamb is cooking, place the vegetables on a foil lined cookie sheet lightly coated with cooking spray. Roast until each type of vegetable is done, turning every 15 minutes, and removing those that are done. Cover with foil and set aside.
After cooking the lamb for 1 hour, turn the oven up to 425° F for another 20 minutes or until done to 140° F for rare and 155° F for medium.
Transfer lamb to a carving rack and allow to rest while you make the sauce.
To make the red wine sauce, remove the onion solids and push liquid through a sieve into the roasting pan. Remove any fat that you can see. Add the beef bouillon and mustard and reduce over high heat by 1/3rd. Season with pepper and a teaspoon of minced rosemary if you like.
To reheat the vegetables, toss in the red wine sauce while hot. Slice the meat very thin and serve 2 slices with the vegetables and a teaspoon of the sauce.

Per serving:	277 calories (18% calories from fat), 31 g protein, 6 g total fat (2.1 g saturated fat), 25 g carbohydrate, 3 g dietary fiber, 81 mg cholesterol, 357 mg sodium, 1,118 mg potassium
Diabetic exchanges:	3 1/2 lean protein, 1 1/2 carbohydrate (bread/starch), 1 vegetable

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