With the winter months coming to a close, and spring just around the corner, this meal is the perfect transition! Pair this delicious roasted leg of lamb with Maddalena Zinfandel for absolute perfection. Here are the ingredients you will need:
- 5-6 pounds lamb
- 2 ribs of celery, cut into 1 inch pieces
- 1 carrot, cut into 1 inch pieces
- 1 onion, cut into 1 inch pieces
- Extra-virgin olive oil
- 1 cup chicken broth
- 1 ½ cups Chardonnay wine
- 2 cloves of garlic, sliced into slivers
- 3 sage leaves
- 1 tsp. thyme
- 2 rosemary sprigs
- Salt and freshly ground pepper, season to taste
How to prepare:
- Preheat oven to 375 degrees Fahrenheit
- Brush olive oil over lamb
- Use a knife to make 5 – 6 slits. Insert garlic, rosemary sprigs, sage leaves, salt, and pepper. Sprinkle with thyme
- In a roasting pan, add celery, carrot, and onion. Toss with olive oil, salt, and pepper
- Place rack in pan then put the lamb on the rack
- Combine ½ cup chicken broth and 1 cup wine. Pour over lamb and let the liquids run into the roasting pan
- Place dish in over to let it cook. It will need 15 minutes per pound to cook through
- 10 minutes before meat is done, mix ½ cup broth and ½ cup wine and pour over meat, letting liquids run into the pan
- When meat is done, remove from oven and wrap in foil for 15 minutes before cutting into it
Pour yourself a glass of Maddalena Zinfandel, garnish with rosemary and garlic, and enjoy!
For more recipes, visit us online at SanAntonioWinery.com or follow us on social media @SanAntonioWinery!