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Leg of Lamb with Creamy Cherry Port Print Email


Boneless Leg of Lamb (4-7 pounds)
2 cloves garlic, cut into slivers
1/4 cup vegetable oil
1 tsp rosemary, crushed
1/2 tsp salt
1/4 tsp ground pepper
1 cup Port Wine
1/2 cup red wine vinegar
2 TBS minced shallot
1 cup heavy cream
1/4 cup halved maraschino cherries
1 TBS maraschino cherry juice
1 tsp corn starch

In shallow roasting pan place lamb fat side up. Rub with oil, rosemary, salt and pepper. With sharp knife cut slits in lamb. Insert garlic slivers in slits. Roast lamb in preheated 325 degree oven for 20 minutes per pound or until internal temperature reaches 130-145º F for medium rare to medium. Remove from oven, cover lightly and allow lamb to sit in a warm place for 15 minutes before carving.

Meanwhile, in medium saucepan over high heat, combine port, vinegar and shallots. Boil until reduced to about 1/4 cup. Add Cream and Cherries. In small bowl, stir together maraschino cherry juice and cornstarch; add sauce, blend well. Simmer, stirring constantly, until thickened. Serve sauce with sliced lamb. Servings: 8 to 12
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