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  Added: Dec 14, 2007  •  Visited (292)  •  Print version Print this recipe (25)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Roast Spring Lamb
What You Need:
  • 1 butt-end of leg of lamb (3 to 4 pounds)
  • 1 cup dry red wine
  • 1 can (8-ounces) tomato sauce
  • 1 cup beef bouillon
  • 1 teaspoon wine vinegar
  • 1 cup chopped onion
  • ½ cup chopped carrot
  • ½ cup chopped green pepper
  • 1 cup chopped mushrooms
  • ¼ teaspoon dried thyme leaves
  • ¼ teaspoon dried rosemary leaves
  • ½ teaspoon dried tarragon leaves
  • 1 clove garlic, minced
  • Salt and pepper to taste

  • How To Cook:
    1. Trim the excess fat from the leg of lamb. Put the lamb in a deep dish. Combine all the other ingredients and pour over the lamb. Marinate the lamb, refrigerated, at least overnight. Turn occasionally.

    2. Put the lamb in a rectangular baking dish when ready to cook. Have the lamb turned fat-side down; Pour the marinade in the dish around the lamb.

    3. Cook for 15 minutes, basting occasionally. Turn over and bake until the roast reaches an internal temperature of 160°F, basting from time-to-time.

    4. Place the roast on a serving plate and put a piece of foil over it to retain the heat. Cook the marinade until it is moderately thick. Force the sauce through a strainer. Serve in a pitcher to pour over the lamb as it is served.

        The cooking time will probably be slightly over ½ hour for the meat. As it sits, the internal temperature of the roast will climb to 175°F-180°F. A whole leg of lamb weighing about 6 pounds will take about an hour to cook.
    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » France
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Condiments » Wine
    Main Ingredient » Mushrooms
    Dish » Main Courses


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