Leg of Lamb Marinated in J. Lohr Estates Seven Oaks Cabernet

recipe courtesy of David Mezynski, Vice President of Production at J. Lohr Vineyards & Wines 

Serves 6 to 8

  • 1 leg of lamb 
  • 1 medium onion, sliced 
  • 1 carrot, sliced 
  • 1 bottle J. Lohr Estates Seven Oaks Cabernet 
  • 1 cup red wine vinegar 
  • 2 garlic cloves, crushed
  • 1 tsp peppercorns
  • 1 bay leaf 1 Tbsp rosemary 
  • 4 sprigs parsley or 1 Tbsp dried 
  • 2 tsp salt 
  • 1 1⁄2 Tbsp butter 
  • 1 Tbsp flour 
  • 2 tsp sugar
Place leg of lamb in a large enamel or stainless steel bowl that is deep enough for the lamb and the marinade. Add the vegetables and herbs, then pour in the wine and vinegar. Marinate two or three days, turning the lamb twice a day. Drain and save the marinade. Roast the lamb in a 400°F oven for 12 minutes per pound and baste with pan drippings. Remove the lamb from the pan. Drain off the fat, then deglaze the pan with the saved marinade and reduce to half. In a sauce pan, melt the butter, then stir in the flour. Strain one cup of reduced marinade into the butter/flour mixture and mix well. Add the sugar and stir until thickened.
 
To serve, slice the lamb and place on a heated platter. Pour some of the thickened marinade sauce over the lamb and serve remaining sauce in a separate bowl. Enjoy with a glass of J. Lohr Estates Seven Oaks Cabernet!
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