Frank's Recipes! Roast Leg of Lamb in the Style of Bordeaux

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Roast Leg of Lamb in the Style of Bordeaux

1 Leg of lamb (about 5 pounds)
2 large cloves of garlic, cut into thin slices
1 teasp coarse salt
1/2 teasp freshly ground pepper
2 Tablespoons chopped shallots
2 Tablespoon fat
3/4 cup chicken stock
2 Tablespoons peanut oil
3/4 cup red wine vinegar

Trim off excess fat from lamb, leaving a thin layer of fat. Make small incisions all over the lamb, insert garlic slices. Rub meat with salt and pepper, coat with oil. massage into meat. Refrigerate, loosely covered with plastic wrap. 2 hours before roasting, remove from refrigerater, preheat oven to 500 degrees. Place lamb in large open roasting pan, Set rack on upper middle shelf, roast lamb, fat side up 25 minutes. Remove from oven, let lamb relax 30 minutes.

Meanwhile in a sauce pan, combine vinegar, and shallots, bring to a boil. simmer slowly about 20 minutes, strain.

Degrease roasting pan, add vinegar solution and 1/2 cup water to the pan. Lower oven temp to 350. Return meat to oven, roast 30 minutes, baste with juices every five minutes.

Remove lamb from oven, reserve pan juices, mix with chicken broth, season, slice lamb and serve with the shallot sauce.

I usually make double the recipe for the shallot sauce. This recipe gives you a nice rare lamb, not the overcooked stuff you will often find.