Roast Lamb With Lamb Sausage Crust And Fresh Grape Pan Sauce Recipes

LAMB PAN SAUCE

Steps:

• Pour red wine into the roasting pan in which the Lamb was cooked.
• Place over medium heat, and scrape up browned bits from bottom of pan.
• Add stock and salt; bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed.
• Strain sauce into a gravy boat, and serve hot with sliced lamb.

ROSEMARY-ROASTED LAMB WITH PAN JUICES

Steps:

• Finely grind garlic and salt in processor. Place lamb, cut side up, on work surface. Sprinkle with pepper. Spread garlic-salt mixture evenly over lamb, then sprinkle with chopped rosemary. Roll lamb into its original shape. Using kitchen string, tie lamb roll crosswise every 2 inches, then tie lengthwise. Slide rosemary sprigs under string to cover both sides of lamb. Place lamb in 13x9-inch baking dish. Drizzle lamb all over with oil. Cover with plastic wrap and refrigerate 1 day.
• Preheat oven to 350°F. Transfer lamb to large roasting pan. Sprinkle with salt and pepper. Place reserved lamb bone alongside; pour 1 cup water into pan. Arrange lemon slices from 1 lemon atop lamb. Roast lamb 1 hour. Turn lamb over; pour 1 cup more water into pan. Continue to roast lamb until meat thermometer inserted into thickest part registers 140°F, about 1 hour longer. Transfer to cutting board; let rest 15 minutes. Add 1 cup more water to pan, scraping up browned bits. Pour pan juices into 2-cup measuring cup; spoon off fat and discard. Transfer pan juices and any accumulated juices from roast lamb to small saucepan. Bring juices to simmer. Season with pepper.
• Discard string and rosemary from lamb. Slice lamb; place on platter. Spoon pan juices over. Garnish with parsley and remaining lemon slices.