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2 to 4.25 kg semi-boneless leg of lamb
5 garlic cloves
4 sprigs fresh rosemary, or 2 tbsp dried rosemary
2 tbsp olive oil
2 tbsp dry red wine, or freshly squeezed lemon juice
1 tbsp all-purpose flour
1 tbsp brown sugar
1 tsp salt
1/2 tsp freshly ground black pepper
1 1/2 cups dry red wine, or 284-mL can chicken broth
Place meat in a small roasting pan with shallow sides. Make 6 small shallow slits in top of lamb. Thinly slice 1 garlic clove. Poke slices into slits. Cut remaining 4 garlic cloves in half. Place in bowl of a food processor fitted with a metal blade. Add dried rosemary or fresh rosemary leaves. Pour in oil and 2 tbsp (30 mL) wine. Add flour, sugar, salt and pepper. Pulse until mixture forms a paste, scraping down sides of bowl as necessary. Rub all over lamb. Let stand at room temperature 1 hour. Preheat oven to 400F (200C). Roast lamb 30 minutes. Remove from oven. Pour 1-1/2 cups (375 mL) wine overtop. Push meat to side of pan. Using a wooden spoon, scrape up brown bits from pan bottom to add flavour to sauce. Baste lamb with pan juices. Centre lamb in roasting pan and return to oven. Reduce temperature to 350F (180C). Continue roasting, basting with pan juices occasionally, until an instant-read thermometer inserted in thickest part of meat reads 150F (65C) for medium doneness, from 50 to 60 minutes. Remove lamb to a cutting board and loosely cover with foil. Let stand 10 minutes. Spoon off and discard fat from top of pan juices. Then pour pan juices into a gravy boat. Slice lamb and add any meat juices to gravy boat. Serve immediately with Easy Holiday Potato Kugel and a beet salad.
Calories 350, Protein 39.4g, Carbohydrates 5.9g, Fat 16.7g, Sodium 450mg.
This year, light up the Hanukkah table with star dishes from Bubbe's Kitchen (Raincoast), written by the National Council of Jewish Women of Canada, Vancouver Section.