Roasted Leg of Lamb with Vegetables and Plums
Created by KittenCal on December 12, 2012
- Servings: 8
- Prep Time: 20m
- Cook Time: 4h
- Recipe #7079
Ingredients
- 1 (2 to 2.5 kg) bone-in leg of lamb
- Salt and fresh ground black pepper
- Olive oil, as needed
- 4 medium red onions, cut into wedges
- 6 to 8 large garlic cloves, minced
- 4 carrots, peeled and sliced into chunks
- 2 large bay leaves (or 3 medium)
- 3 sprigs rosemary
- 3 1/2 cups dry red wine (or a 750 ml bottle)
- 2 cups beef broth
- 8 plums, cut in half, stone removed
- 2 tablespoon butter
- 2 tablespoons all-purposed flour
- 2 tablespoons red current jelly
How to Make
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Step 1: Preheat oven to 325 desgrees F. Grease a very large roasting pan.
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Step 2: Season lamb generously with salt and pepper. Place into the roasting pan along with carrot chunks.
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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).
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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.
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Step 5: Remove the lamb roast, vegetables and plums from the roasting pan; set aside to keep warm. Remove all bay leaves and discard.
How to Make
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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.
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Step 7: Return the lamb, vegetables and plums to the pan. Serve warm.