Lamb with Port Wine Sauce

I am not too familiar with making lamb, but I came across a simple recipe and have loved this dish ever since. It provides a nice alternate to ham on Easter and is still festive. Try it out and let me know what you think…

Lamb with Port Wine Sauce

1 boneless leg of lamb trimmed and tied approx. 4 lbs

10 cloves of garlic cut into halves

4 sprigs of fresh rosemary, 2 more sprigs for garnish

1 cup port wine

Kosher salt and pepper to taste

Method:

Cut ½ inch slits through the lamb and insert the halved garlic cloves. Tuck the rosemary sprigs through the twine used to tie the leg. Season well with salt and pepper. Place in a large freezer bag and then pour in the port wine. Seal well and place in refrigerator over night.

Remove the lamb from the refrigerator and bring to room temperature. Preheat the oven to 325F. Place lamb in shallow dish, and cook in the oven on the lower rack for 2 hours, basting with the marinate every 15 min.

Remove from the oven when the meat thermometer registers the following:

For rare 120 F

For medium rare 125 F

For medium 130 F

Place on cutting board and let stand for 15 minutes to redistribute the juices. Make the port wine sauce in the meanwhile (see recipe below). Carve into ¾ inch slices, arrange in a platter, and pour the port wine sauce. Garnish with 2 sprigs of rosemary.

Port Wine sauce:

1 cup port wine

½ cup heavy cream

3 tsp butter.

Scrap all the dripping in the shallow dish, deglazing the bottom of the hot pan with the wine, over high heat. Once you have lifted all the bits at the bottom of pan lower the heat to medium and add the cream and whisk. Let reduce by half over medium to low heat. Do not let the cream boil. Add the butter and melt into the sauce. Pour over the lamb. Serve immediately.