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Lamb Roast in Red Wine
For: 4 servings
Time: 2 hours
Difficulty:
Published on :
16 Dec. 2000
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Ingredients for 4 servings:
- One 1.3 kg lamb roast
- 1 tablespoon oil
- 40 g butter
- 40 cl red wine
- 1 garlic clove
- 2 onions
- 2 carrots
- 2 thyme sprigs
- 1 jar confit de vin jelly
- powdered ginger
- salt
- pepper
Method for Lamb Roast in Red Wine:
- 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.
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