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Roast Lamb with Wine Gravy

By: Michelle  
"This recipe was based down from my mom. I love lamb and this recipe shows it off."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (2)

Rate/Review | 55 people have saved this

What to Drink?

Wine Tempranillo
Prep Time:
15 Min
Cook Time:
1 Hr
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 1 - 5 pound leg of lamb
 

Ingredients

  • 1 (5 pound) leg of lamb
  • salt and pepper to taste
  • 4 slices bacon
  • 1/2 cup dry bread crumbs
  • 2 tablespoons green onions, chopped
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons dry white wine
  • 1/3 cup beef stock

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Season the lamb leg to taste with salt and pepper. Place into a metal roasting dish, and drape with the bacon slices. Bake in the preheated oven for 45 minutes, turning once. Combine the bread crumbs, green onions, garlic, and parsley in a small bowl. Sprinkle into the roasting dish over the meat drippings, then return the dish to the oven, and continue baking until the bread crumbs have toasted to a golden brown, 7 to 10 minutes.
  3. Remove the baking dish from the oven; set the lamb leg onto a plate, and cover with aluminum foil. Allow the lamb to rest in a warm spot for 10 minutes. Meanwhile, place the baking dish onto a burner on the stove over medium-high heat. Pour in the wine and beef stock, and bring to a simmer. Reduce the heat to medium-low, and cook for 5 minutes. Slice the lamb leg, and serve with the wine gravy.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 721 | Total Fat: 42.2g | Cholesterol: 228mg

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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2009 by ELISE1MDS 
The flavor of the meat in this recipe is really good, but the cooking time is way, way, WAY... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 18, 2009 by Lonestar 
I love gravy. When I used this recipe I replaced the wine with 1/2 cup of red wine. Parsley... MORE

 
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