Roasted Lamb with Thyme Merlot Sauce
How to make Roasted Lamb with Thyme Merlot Sauce Recipe
4 SERVINGS
Ingredients:
2 pounds Leg of lamb
To taste Salt and black pepper
2 tablespoons Vegetable oil
1/4 cup Dijon mustard
1 tablespoon Garlic, minced
1 teaspoon Parsley, minced
1 teaspoon Thyme, minced
1 cup Panko (Japanese bread crumbs)
2 tablespoons Shallots, minced
1/2 cup Merlot red wine
1/2 cup Brown stock
1 tablespoon Thyme, chopped
1/4 cup Unsalted butter
Method:
Preheat the oven to 450°F (225°C).
Truss and season the lamb roast.
Heat the oil over high heat and sear the lamb on all sides until thoroughly browned. Remove the pan from the heat and brush the top side of the meat with the mustard.
Combine the garlic, parsley, and minced thyme with the bread crumbs and pat gently on top of the mustard until the meat is coated with crumbs.
Roast the lamb until desired temperature is attained, about 145°F (63°C) for medium. Remove lamb from roasting pan and allow the meat to rest in a warm place while the sauce is prepared.
Discard all but about 1 tablespoon (14 ml) of fat from the roasting pan and add the shallots. Cook 1 to 2 minutes or until they are translucent.
Deglaze the pan with the wine, add the stock and chopped thyme, and reduce the liquid by half.
Remove the pan from the heat and finish the sauce by briskly whisking in the butter, a little at a time, until smooth. (Strain if desired.)
Season with salt and black pepper.
Slice lamb and serve with sauce.
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| Roasted Lamb with Thyme Merlot Sauce |
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