Red Wine and Herb Roasted Leg of Lamb
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 1 cup (250 ml) red wine
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 ml) red wine vinegar
- 1 tbsp (15 ml) whiskey
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) Dijon mustard
- 3 cloves garlic, peeled and crushed
- 2 shallots, finely chopped
- 3 fresh sage leaves
- 1 sprig fresh thyme
- 1 boneless leg of lamb, about 2 lb (1 kg), untied
- 1 sprig fresh rosemary
- 1 shallot, finely chopped
- 1 tbsp butter
- 1 cup (250 ml) demi-glace sauce
Instructions
- In a large bowl, combine all the ingredients.
Featured in the book Ma cuisine week-end Book (French Version)