Roast Lamb with Red Wine
- 1 leg of lamb (6 pounds)
- 1/8 pound bacon
- 10 anchovies (optional)
- 1 quart weak vinegar
- 2 small onions, sliced
- 3 whole cloves
- 1 bay leaf
- 10 peppercorns
- Salt
- 1 1/2 tablespoons flour
- 4 tablespoons butter
- 1 cup water
- 1 cup red wine
Remove fell and excess fat from leg of lamb. Lard the meat with bacon strips, also with anchovies if your little heart desires, first soaking them then cutting them into lengthwise halves. Let the lamb stand for 24 hours in a solution of vinegar, onions, cloves, bay leaf, and peppercorns, turning the meat frequently. At the end of that time, remove meat, drain it, then brown it in butter for 30 minutes; delicately sprinkle with flour and salt; turn meat over; gradually add the water and wine, stirring them into the flour and butter. Roast the meat in this sauce from 2 to 2 1/2 hours in a oven at 350°F., turning and basting it frequently. Strain the sauce and serve proudly with meat.
Serves 8 People
Serves 8 People
Submitted by Jun 3, 2009
17 min
1530 min
1547 min