Preheat oven to 350°F (180°C).
Remove fat from the leg of lamb.
Place the leg of lamb in a roast pan.
Mix all the ingredients for the marinade except the salt.
Baste the leg of lamb with a third of the marinade. Cook 10 minutes.
Baste the leg of lamb with half the remaining marinade. Cook 10 minutes.
Baste the leg of lamb with the rest of the marinade and sprinkle with salt. Let cook 1 hour 15 minutes at 300°F (150°C) or until cooked to taste.
Remove the leg of lamb from the roast pan and place it on the stove.
Deglaze the bottom of the roast pan with broth, causing it to reduce a bit to concentrate the flavours and pour the sauce through a strainer.
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
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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.
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