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Roast Leg Of Lamb With Caper Sauce

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  Lamb leg 5 Pound
  Garlic 2 Clove (10 gm)
  Rosemary 1 Teaspoon
  Olive oil 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
  Olive oil 1 Tablespoon
  Sweet butter 3 Tablespoon
  Tomato paste 1⁄2 Teaspoon
  Glaze 1⁄2 Teaspoon
  Tarragon vinegar 1 Teaspoon
  All purpose flour 3 Tablespoon
  Dry mustard 1 Teaspoon
  Light cream 1 1⁄4 Cup (20 tbs)
  Capers 2 Tablespoon
  Egg yolk 1
  Dry sherry 1 Tablespoon
  Cardamom 1⁄2 Teaspoon

1. Rub lamb thoroughly with garlic, then with rosemary, salt, and pepper.
2. Pour olive oil into a roasting pan and preheat the oven to 350°F.
3. Place lamb in roasting pan and cook for 2-2 1/2 hours or until center is pink.
4. Meanwhile make the caper sauce. Heat oil and 2 tablespoon butter in a saucepan. Remove from heat. Add tomato paste, meat glaze, vinegar, flour, and mustard. Mix to a smooth paste.
5. Add light cream. Stir over low heat until sauce comes to a boil. Stir in remaining butter, capers, egg yolk, sherry, and cardamom. Reheat slowly; do not boil.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7462 Calories from Fat 5396

% Daily Value*

Total Fat 604 g929.8%

Saturated Fat 273.9 g1369.7%

Trans Fat 0 g

Cholesterol 2338.3 mg779.4%

Sodium 1770.2 mg73.8%

Total Carbohydrates 56 g18.6%

Dietary Fiber 3 g12.1%

Sugars 2.6 g

Protein 432 g864.9%

Vitamin A 91.3% Vitamin C 13.6%

Calcium 58% Iron 223.1%

*Based on a 2000 Calorie diet

Roast Leg Of Lamb With Caper Sauce Recipe