Leg of Lamb Roast
This is my absolute favorite meat dish in the DO. I have to credit my wife for working out the details.
Get a Lamb Leg Roast from Costco-it will have the bone taken out
Get the DO hot, coat the lamb with olive oil, and sear quickly in the bottom of the oven. This makes a nice brown crust that will be important later.
Once seared, take the roast out until the pan cools a bit.
Put the lamb back in the pan with sliced onions, some carrots and whole garlic cloves.
Bake at 325 if at home, or 7/18 coals for 1 hour. Open the DO and add whole new potatos and brown mushrooms. Bake another hour or untill the potatos are cooked. Remove the potatoes, mushrooms and lamb and cover with foil.
Take the DO, pour off most of the fat, and deglaze on the stove top with white wine. You can use red, but the sauce gets too purple. Add slat/pepper to taste, reduce by about 1/2.
Thicken the sauce with a roux made with just butter and flour.
Serve the sauce over the potatos and lamb-there will not be any leftovers.
A nice California Cabernet goes extremely well with this dish.
