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Roast Leg Of Lamb With Caper Sauce

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Ingredients
  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
Directions

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

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Roasted
Interest: 
Everyday

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