OK so this photo is a joke -- I had Katie coming over for dinner and I have called her 'Lambie' since she was little and decided to place her stuffed lambie in the pot for the ingredient photo for this recipe!! So there were no stuffed animals hurt in the making of this Sunday dinner!
1 (4 to 5-pound) boneless leg of lamb, rolled, tied, and trimmed of excess fat
4 to 6 cloves garlic cut in half
4 to 5 sprigs fresh rosemary
Coarse salt and freshly-ground black pepper to taste
EVOO
1 cup of port wine
1 T butter
Preheat oven to 325.
Slit a bunch of 1" holes in lamb and slide the garlic into them along with partial sprigs of the fresh rosemary. I also stuffed the roasemary under the netting. Season with salt and pepper. |
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Close up view of the the garlic and rosemary stuffed into the roast
In a stainless steel pan (or one that is oven proof) Heat a little EVOO and then sear the lamb on all sides.
Now into the preheated 325 oven for about 2 hours until internal temp of lamb is 120-130 degrees depending on how you like it. Remove from oven and pan and allow to rest 5-10 minutes.
Doesn't it look yummy!! OK my apologies as I forgot to take a sliced picture with the port wine gravy!
Meanwhile in pan with drippings add 1 cup port wine and bring to a boil then scraping the bits off the bottom--simmer then til it thickens . Then add your butter and whisk in until it is blended. Yummy!!
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