Print this RecipeFew foods pair as wonderfully as lamb and Syrah. This lovely presentation at table will be the highlight of your entertaining. Select a five to six pound fresh leg of lamb and have the butcher bone and tie the roast. That should leave about 3 ˝ to 4 ˝ pounds of meat. We originally featured this dish in our January 2006 Wine Club Newsletter.
You’ll need:
Preheat the oven to 450 degrees. Make deep incisions all over the meat with a sharp knife. Insert slices of garlic into each. In a small bowl mix the olive oil, rosemary, salt and pepper. Rub the roast thoroughly with the mixture. Place the roast in a roasting pan. Put the pan in the oven and turn off the heat. Let the roast sit in the oven for 45 minutes. This step ensures that you will have a light crustiness on the surface of the roast and rich juiciness inside.
Turn the heat to 325 degrees and continue cooking for about an hour (17 minutes per pound of meat. Internal temp should be 145 degrees). Remove the roast to a warm serving platter and cover loosely with foil. Allow to rest 30 minutes.
Drain the fat off the drippings in the roasting pan. Put the roasting pan on the stovetop over high heat. Add the sugar and let it brown. De-glaze pan with the wine, stirring and scraping the bottom to get all the wonderful little bits. Add beef broth, balsamic vinegar and mint leaves. Simmer about 2 minutes more. Remove from heat and strain into gravy bowl.
Cover serving plate with rice pilaf done to package instructions. Place sliced roast on top. Serve with our Syrah and your favorite steamed vegetables. Serves 6-8.
Order the featured wine: Villa Toscano 2002 Estate Bottled Syrah