Categories: Meat
Ingredients
- 4-7 pounds boneless leg of lamb
- 2 cloves garlic, cut into slivers
- 1/4 cup vegetable oil
- 1 tsp crushed rosemary
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup Port wine
- 1/2 cup red wine vinegar
- 2 tbsp. minced shallot
- 1 cup heavy cream
- 1/4 cup halved maraschino cherries
- 1/4 cup maraschino cherry juice
- 1 tsp corn starch
Directions
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In shallow roasting pan, place lamb fat side up. Rub with oil, rosemary, salt and pepper. With sharp knife, cut slits in lamb. Insert garlic into slits. Roast lamb in preheated 325 oven for 20-25 minutes a pound or until internal temp reaches 145 for rare or 150 for medium. Remove from oven, cover lightly with aluminum foil and allow lamb it sit in a warm place for 15 minutes before carving.
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Meanwhile, in medium saucepan over high heat, combine port, vinegar and shallots. Boil until reduced to 1/4 cup. Add cream and cherries. In small bowl, stir together cherry juice and cornstarch; add sauce, blend well. Simmer, stirring constantly, until thickened. Serve sauce with sliced lamb.