Roasted Leg of Lamb with Vegetables and Plums
Recipe: #7079
December 12, 2012
Categories: Lamb/Mutton, Plum/Prunes, Christmas, Easter, Fathers Day, Mothers Day, New Years, Romantic Dinner, Sunday Dinner Thanksgiving, Oven Roast, High Protein, No Eggs, more
"This is more so like a lamb roast, it's covered and cooked in liquid in a slow oven to produce a fork-tender leg of lamb. Cooking time stated may take a little more or less. If so desired you may brown the seasoned lamb roast in oil before placing into the roasting pan, this may however reduce oven roasting time slightly"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (610.9 g)
- Calories 847.5
- Total Fat - 63.7 g
- Saturated Fat - 28 g
- Cholesterol - 203.8 mg
- Sodium - 578.3 mg
- Total Carbohydrate - 9.9 g
- Dietary Fiber - 1.9 g
- Sugars - 4.4 g
- Protein - 51.8 g
- Calcium - 103 mg
- Iron - 5.5 mg
- Vitamin C - 11.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 325 desgrees F. Grease a very large roasting pan.
Step 2
Season lamb generously with salt and pepper. Place into the roasting pan along with carrot chunks.
Step 3
Heat oil in a large skillet (use as much oil as needed). Add in onions; saute until softened. Add garlic; saute 2 minutes. Add to the roasting pan along with bay leaves and rosemary. Pour in the red wine and broth. Cover tightly with heavy-duty foil and cook 3 hours, basting occasionally with the pan juices (a turkey baster works well for this).
Step 4
After 3 hours of cooking, remove foil and roast 30 minutes. After 30 minutes add in the plum halves and cook 20-25 minutes, until the lamb is fall-off-the-bone tender and the liquid has slightly reduced.
Step 5
Remove the lamb roast, vegetables and plums from the roasting pan; set aside to keep warm. Remove all bay leaves and discard.
Step 6
Place the roasting pan on top of the stove over medium-high heat. In a small bowl combine the soft butter and flour until it forms a smooth thick paste, then whick into the sauce. Simmer 8-10 minutes whisking frequently. Stir in red currant jelly, then season with salt and pepper to taste.
Step 7
Return the lamb, vegetables and plums to the pan. Serve warm.
Tips
No special items needed.
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