Recipe

Vineyard Leg Of Lamb Recipe

Add Step-by-Step Photos	Hayamaktoum / All my dishes 5 months ago This is one of my favorites. It is simple but impressive and the combination of flavors is fantastic. Prep:120m Cook:180m Servings:10	Hayamaktoum
	lamb roast meat

Does this look good? Yeah! / Nope

Fans

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kochhexe

Ingredients

6 lb. leg of lamb, bone in, excess fat trimmed off

2 cloves of garlic, peeled, sliced into thin slivers

1 cup brandy

1 t. ground cumin

1½ t. salt

2 t. ground pepper

¼ cup dry sherry

¼ cup dry white wine

Directions

Make slits all over lamb; insert garlic slivers into slits. Make a double layer of cheesecloth 16" by 20". Drench cloth with ½ cup of the brandy. Wrap the lamb in the cheesecloth and cover with plastic wrap. Marinate for 2 hours.

Preheat oven to 450°. In one small bowl, combine cumin, salt and pepper. In another bowl, combine sherry and white wine. Unwrap the lamb; press the cumin mixture into the surface all over. Place the lamb, fat side up, in roasting pan. Roast 20 minutes at 450°. Reduce heat to 350°. Baste with 1 T. of the wine mixture. Continue roasting until desired doneness on meat thermometer: 130° for rare, 140° for medium, 150° for well done. During roasting, baste 2-3 times with the wine mixture. A 6 lb. leg of lamb takes 2-3 hours. (20-30 min./lb.) When done, remove to platter; let stand 15 minutes. Warm remaining ½ cup brandy. Ignite and pour flaming over lamb.

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Comments

kochhexe 5 months ago said:
Ahhh yes, what a wonderful idea: brandy, sherry and white wine - wicked combination! and i do like to season with cumin! thank you so much for sharing this - now is 'lamb time' over here and i will be sure to make it - got my high five!
Renate

baron_grayson 5 months ago said:
Renate, after reading your profile I knew I would see you here. ~laugh~ This -is- one devilish recipe. I absolutely love lamb...and I love igniting things.

~laugh~

pascale 5 months ago said:
Flaming lamb! Yum. What do you usually serve this with?

hayamaktoum 5 months ago said:
Wine!!!! A big, earthy California cabernet. This is flavorful enough to stand up to a big red. This recipe was devised for a group of wine lovers. The wine and the lamb take center stage; I hardly remember what else we ate with it. Might have been something that wouldn't compete, such as scalloped potatoes, and some simple veggie.

hayamaktoum 5 months ago said:
This is one of our favorites for Easter dinner. I'm looking forward to it on Sunday. Someone has gone to the meatpacking district to get the lamb. I'm bringing the wine.

pascale 5 months ago said:
You're making me miss New York. Have a slice of tartin tatin with creme fraiche at La Luncheonette for me, okay?

hayamaktoum 5 months ago said:
I would be delighted :-)

trigger 5 months ago said:
Bookmarked,for a special occasion.

Nice Technique, love to have you cook table side for me.

Michael

merlin 2 months, 2 weeks ago said:
I love lamb. I love wine. I love brandy. I love flambe. Thanks!

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Alterations

kochhexe 5 months ago said:
how about removing lamb onto a different dish to ignite - and using the pan drippings and some chopped mint leaves to make a gravy for those who need it? with THAT flavourful meat i would not need it - but you know MEN, they seem to need gravy on everything. my son does *gg*
Renate

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