Vineyard Leg Of Lamb
From hayamaktoum 16 years agoIngredients
- 6 lb. leg of lamb, bone in, excess fat trimmed off shopping list
- 2 cloves of garlic, peeled, sliced into thin slivers shopping list
- 1 cup brandy shopping list
- 1 t. ground cumin shopping list
- 1½ t. salt shopping list
- 2 t. ground pepper shopping list
- ¼ cup dry sherry shopping list
- ¼ cup dry white wine shopping list
How to make it
- 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.
The Rating
Reviewed by 5 people-
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!
Renatekochhexe in Butzbach loved it -
Bookmarked,for a special occasion.
Nice Technique, love to have you cook table side for me.
Michaeltrigger in loved it -
I love lamb. I love wine. I love brandy. I love flambe. Thanks!
merlin in San Francisco loved it
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