Roast Lamb with Bourbon and Mint

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Roast Lamb with Bourbon and Mint Roast Lamb with Bourbon and Mint


Servings: 8 to 10 servings
Difficulty: Easy

Ingredients Add to grocery list

For the lamb:
1 small whole leg of lamb (about 7 pounds)
Salt and whole black pepper in a pepper mill
½ cup chopped fresh mint or ¼ cup crumbled dried mint
½ cup bourbon
Madeira Pan Gravy (recipe follows)

For the Madeira Pan Gravy:
½ cup Madeira
2 cups beef or lamb broth
Degreased pan juices from Roast Lamb with Bourbon and Mint
2 tablespoons unsalted butter, cut into bits

Directions

For the lamb:
Position a rack in the center of the oven and preheat to 500° F. Trim the excess fat from the lamb, but leave a thin layer of at least 1/8 inch. Wipe dry and liberally rub it with salt and several generous grindings of black pepper, then pack the mint over the entire surface. Lightly butter the bottom of a roasting pan and put in the lamb, fat side up.

Roast in the center of the oven for 20 minutes, or until well-seared and lightly browned. Remove and pour the bourbon over it. Return it to the oven, reduce the heat to 375° F. and roast, basting occasionally with pan juices, until done to your taste, from 15 minutes per pound for medium-rare to 25 minutes per pound for medium well.

For the Madeira Pan Gravy:
Put the roasting pan over direct medium high heat. Add the Madeira and bring it to a boil, stirring and scraping the pan to loosen any cooking residue. Boil 1 minute and add the broth and pan juices. Bring to a vigorous boil and cook until reduced by about half, about 3 to 5 minutes.

Turn off the heat and swirl or whisk in the butter until it is incorporated. Taste and adjust the seasonings and pour into a warmed sauceboat.

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Reader Comments:

54321

I need the recipe for the 8 hour Leg of Lamb Paula prepared approximately 9/2 - 12th, 2011. She changed it to 4 hours roasting it with Marsala wine and served it with white beans she soaked overnight and then cooked while lamb was in oven and surrounded the meat with beans. Thank you!

By ANNETTE CANTALUPO on September 17, 2011

43211

excellent recipe can't wait to sink my teeth in love you Paula Deen

By Jean709 on April 19, 2011

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