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Home Mexican Pie

Vineyard Leg Of Lamb Recipe

Ingredients

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.

Reviews & Comments 12

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    " It was excellent "
    merlin ate it and said...
    Fantastique. How can I have missed this for 2 years???
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  • huxter 15 years ago
    I'm already cooking this in my imagination ! I have two lambs at the abattoirs at the moment and get the meat next week sometime .So lamb will be on the menu again for a few weeks and thius is just the recipe for me .
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    " It was excellent "
    greenlord ate it and said...
    Very well assembled recipe! penetrating and peppery taste of Cumin and the aromas of the brandy can only enhance the star of this recipe... Wine ! The sweetness of the sherry to round up and tie the flavors toghether !! now thats what i call in my own slang Booze cooking mastery !! Because yes, it's an art!

    It's a different approach and i can already taste it in my mouth with just the fact of reading your recipe. I will definitely try it.

    Its a well deserved 5

    I make mine with Meliponini (Stingless bee) honey, full-bodied oaky pinot noir from Alsace Rosemary and garlic (It reminds me i should post the recipe.)
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    " It was excellent "
    merlin ate it and said...
    I love lamb. I love wine. I love brandy. I love flambe. Thanks!
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    " It was excellent "
    trigger ate it and said...
    Bookmarked,for a special occasion.

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

    Michael
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  • hayamaktoum 17 years ago
    I would be delighted :-)
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  • pascale 17 years ago
    You're making me miss New York. Have a slice of tartin tatin with creme fraiche at La Luncheonette for me, okay?
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  • hayamaktoum 17 years ago
    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.
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  • hayamaktoum 17 years ago
    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.
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  • pascale 17 years ago
    Flaming lamb! Yum. What do you usually serve this with?
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  • baron_grayson 17 years ago
    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~
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    " It was excellent "
    kochhexe ate it and 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
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The Cook

hayamaktoum New York, NY

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