for as long as i can remember we’ve celebrated christmas eve with family at our house. we’re dressed to the nines and we sit down to enjoy a meal that never falls flat. but this year we’re going down south for the holiday. so we spent this past sunday having a pre-christmas dinner. nothing says the holidays like a roast; whether it’s roast beast beef or a pot roast you know it’s christmas time. my mom made this lamb…quite possibly the best home cooked meal i’ve had in a long time.
Roasted Leg of Lamb
1 boneless leg of lamb
2 tbs herbs de provence
1 tbs salt
1 c red wine
1 c beef broth
fit an roast pan with aluminum foil and place lamb in pan. then pour in red wine and broth then sprinkle with herbs de provence and salt, and then cover with foil. roast at 300 degrees for 2 1/2 hours. it might cut a little tough, but it’s a tender bite.
tips
- use any red wine that you’re willing to drink. since you’re just using a cup drink the rest with dinner.
- herbs de provence are a mixture of herbs that grow in southern france in the summer time. it includes thyme, chevil, rosemary, lavendar, tarragon, mint, oregano, summer savory, marjoram, and bay leaves.
- you can make a gravy with the roasting juices once the meat is cook. start with two tablespoons of butter with two tablespoons of flour and then slowly whisk in the liquids over medium high heat. the gravy will thicken once it starts to simmer.
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