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Basque Leg Of Lamb With Mushroom And Wine Sauce Recipe

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0 votes | 2505 views
Servings: 4

Ingredients

Cost per serving $12.19 view details
  • 6 lb Leg of lamb
  • 6 x Garlic cloves peeled Salt to taste Freshly-grnd black pepper to taste
  • 2 Tbsp. Extra virgin olive oil
  • 1 x recipe Mushroom And Wine Sauce see * Note

Directions

  1. For Rare Lamb: Have the lamb at room temperature. Heat the oven to 400 degrees.
  2. Using a paring knife poke 6 small holes in the fat side of the roast and insert the garlic cloves. Rub the roast all over with salt and pepper and a little bit of oil. Insert a meat thermometer in the thickest part of the leg, being careful not to touch the bone.
  3. Place in a pan with a roasting rack and roast at 400 degrees for 40 min, so which the meat can brown. Turn down the oven to 325 degrees and roast for an additional 40 to 50 min or possibly till the meat thermometer registers 140 degrees.
  4. For Medium Lamb: Follow the above instructions but cook a bit longer so the thermometer registers 145 to 150 degrees.
  5. Remove the meat from the oven and allow it to sit 1/2 hour before slicing. It will continue to cook during this time.
  6. In the meantime, prepare the sauce.
  7. This recipe serves 4 to 6.
  8. Comments: This dish is from Louis' Basque Corner in Reno. The Basque sheepherders came to this Nevada area generations ago and they brought their recipes with them.
  9. Louis and Lorraine Erreguible have kept up the Basque boarding house tradition of dining and the place is just terrific.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 545g
Recipe makes 4 servings
Calories 1176  
Calories from Fat 750 64%
Total Fat 83.31g 104%
Saturated Fat 33.89g 136%
Trans Fat 0.0g  
Cholesterol 361mg 120%
Sodium 304mg 13%
Potassium 1399mg 40%
Total Carbs 1.44g 0%
Dietary Fiber 0.1g 0%
Sugars 0.11g 0%
Protein 98.4g 157%

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