Lamb Roast in Red Wine

For: 4 servings

Time: 2 hours

Difficulty:

Published on : Dec 16, 2000

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Ingredients for 4 servings:

Rub the surface of the roast with garlic.
Season with salt and pepper and sprinkle with ginger. Seal at medium heat in order to give it a nice golden color on all sides.
Transfer to a dish and keep aside. In the same pan, melt the butte rand sauté the carrots and onions cut in mirepoix.
When the vegetables are golden, transfer to a baking dish. Put the roast and thyme on top. Bake in warm oven (220°C or 428°F) for 20 minutes.
Moisten with red wine and add the equivalent of one jar of "confit de vin" (on sale at our store).
Lower the temperature of the oven at 180°C or 356°F and keep cooking for 1h15, frequently basting the roast with its juices.
If needed, add a bit of water. When finished, keep the roast warm in a service dish.
Pass the stock through a chinois sieve and reduce it to a third of its original volume. Skim the fat off the juices with a small ladle. Season if needed.
Serve the roast coated with sauce. Cut it in front of your guests. Keep the remaining juices in a sauce pan on the side.