This is a print preview of "Roast Leg of Lamb with Vino Cotto (Vincotto) Sauce" recipe.

Roast Leg of Lamb with Vino Cotto (Vincotto) Sauce Recipe
by Deena Montillo

Roast Leg of Lamb with Vino Cotto (Vincotto) Sauce

A simple yet absolutely scrumptious way to prepare lamb--moist with plenty of flavor!

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Italy Italian
Cook time: Servings: 4 Servings

Ingredients

  • 2 pound boneless leg of lamb
  • Kosher salt
  • Freshly-ground black pepper
  • 3 tablespoons extra virgin olive oil
  • ¼ cup Vino Cotto (vincotto)

Directions

  1. Remove lamb from the refrigerator 30 minutes prior to roasting. Preheat oven to 325°F (163°C).
  2. Coat a roasting pan and rack with non-stick spray.
  3. Rinse lamb well under cold water. (NOTE: If the lamb comes in a string sack, leave it on.)
  4. Add extra virgin olive oil to a skillet. Over the skillet, generously season all surfaces of the lamb with salt and pepper.
  5. Place the lamb in the skillet and sear all sides over medium-high heat to brown the surface. Remove from heat.
  6. Transfer the lamb onto the rack inside the prepared roasting pan. Cover and roast for 25-30 minutes per pound. Using a meat thermometer, remove from the oven when the internal temperature reaches between 160-165°F.
  7. Remove the lamb roast from the oven and let sit for about 10 minutes.
  8. Meanwhile, in a small sauce pan over low heat, add vino cotto and simmer uncovered for 2 minutes. Remove from heat and transfer the vino cotto to a gravy boat.
  9. If applicable, remove the string sack from the cooked lamb before carving.
  10. Serve with vino cotto drizzled over the lamb.