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Slow Roasted Lamb with Lemon and Rosemary with Cabernet Chocolate Sauce Recipe

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Slow Roasted Lamb with Lemon and Rosemary with Cabernet Chocolate Sauce Recipe
Votes: 5
Rating: 3
You:
Rate this recipe!
Servings
Ingredients
  • 1 bone-in leg of lamb 4-5 pound
  • 2 pounds baby potatoes
  • 8 cloves garlic grated or finely minced
  • zest of 1 lemon
  • 1 tablespoon fresh rosemary
  • 1/4 cup olive oil
  • salt and pepper for sprinkling
Savory Cabernet Chocolate Sauce
  • 1 cup cabernet wine
  • 1/4 cup balsamic vinegar
  • 2 teaspoons brown sugar
  • 2 tablespoons butter
  • 2 ounces dark chocolate chopped
Servings
Ingredients
  • 1 bone-in leg of lamb 4-5 pound
  • 2 pounds baby potatoes
  • 8 cloves garlic grated or finely minced
  • zest of 1 lemon
  • 1 tablespoon fresh rosemary
  • 1/4 cup olive oil
  • salt and pepper for sprinkling
Savory Cabernet Chocolate Sauce
  • 1 cup cabernet wine
  • 1/4 cup balsamic vinegar
  • 2 teaspoons brown sugar
  • 2 tablespoons butter
  • 2 ounces dark chocolate chopped
Votes: 5
Rating: 3
You:
Rate this recipe!
Instructions
  1. Remove the lamb from the fridge and allow it to sit at room temperature for 1 hour before roasting.
  2. Preheat the oven to 400 degrees F. Position an oven rack in the lower third of the oven. Place the lamb on a cutting board and, using a sharp chef’s knife, make 1 inch slits all over the lamb. Making these slits will allow the seasoning to penetrate the lamb. Next, sprinkle the lamb generously with salt and pepper.
  3. Add the potatoes to the bottom of your roasting pan and season with salt and pepper. Toss with 1 tablespoon olive oil.
  4. In a bowl, combine, the garlic, lemon zest and rosemary. Place the lamb into the roasting pan (preferably on a roasting rack) and rub all over with olive oil. Now rub the seasoning mix onto the lamb, making sure some of the seasoning goes into the slits you made. TIP: if you do not have a roasting pan fitted with a roasting rack, any large pan with sides will still work great for this!
  5. Place the lamb in the oven and roast for 1 1/2 to 2 hours, or until the lamb is cooked to your desired doneness. For a rare lamb roast, roast the lamb for 1 hour and 15 minutes or until the internal temperature reaches 125 degrees F. For a medium rare roast, roast for 1 1/2 hours or until the internal temperature reaches 130-135 degrees F. For a medium to well done roast, roast for 2 hours or until the internal temperature reaches 135-155 degrees F.
  6. Once the lamb has cooked to your desired doneness, remove the lamb form the oven and cover with foil. Allow the lamb to rest for 15 minutes before slicing. Do not carve the lamb without letting the lamb rest first. Allowing the lamb to sit before carving keeps in all the juices and enables the lamb to stay succulent, tender and moist!
  7. Meanwhile, make the Cabernet Chocolate Sauce. Combine the cabernet, balsamic and brown sugar in a medium size saucepan and bring to a boil. Gently boil for 10-15 minutes or until reduced by half. Remove from the heat and let cool 5 minutes. Stir in the butter and chocolate until melted and smooth. Keep the sauce over very low heat until ready to serve or gently rewarm over low heat before serving.
  8. Place the lamb on a cutting board and carve into slices. Serve drizzled with the Cabernet Chocolate Sauce and along side the potatoes. TIP: if you are not a fan of the idea of the Cabernet Chocolate Sauce, lamb is really delicious when served with minty sauces like a mint pesto or a minted greek yogurt.

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