Preheat oven to 325°F/160°C.
Cut regularly spaced slits in leg of lamb. Reserve.
In a frying pan, heat 1 Tbsp.(15 mL) oil, lightly brown onions, spread on the bottom of a roasting pan.
In the same pan, sear the leg of lamb on all sides in 2 Tbsp. (30 mL) oil. Put leg of lamb on onions.
Deglaze frying pan with 1 cup (250 mL) chicken broth; pour around leg of lamb in roasting pan.
In a small bowl, mix anchovy paste, garlic, remaining oil and rosemary.
Baste leg of lamb with mixture, being careful to baste slits. Cover with aluminum foil.
Roast 50 to 60 minutes. Cook uncovered for the last 30 minutes.
Remove leg of lamb from oven.
Loosely wrap roast in aluminum foil and let stand on the countertop about 10 to15 minutes.
Put roasting pan on burner, bring cooking juices to a boil, carefully scraping all deposits from the bottom of the pan.
Add remaining broth; reduce to taste. Season.
15 to 18 minutes/lb (30 to 36 minutes / kg) or 160°F/ 70 °C on meat thermometer.
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.
© Société des alcools du Québec, 2007
Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.