Roasted Lamb with Red Wine (Italy)

Serves 4-6
Ingredients:

Potatoes, sliced 1/4” thick 2 pounds
Red onion, sliced 1
Rosemary 3 sprigs
Olive oil 1/3 cup
Salt and pepper as needed
Lamb leg, trimmed 4 pounds
Red wine 3 cups
Beef broth 1 cup
Method of preparation:
1. Preheat an oven to 350 degrees.
2. In a bowl, combine the potatoes, onions, rosemary and olive oil. Season well with salt and pepper. Toss and layer on a shallow roasting pan.
3. Season the lamb well and place on the potatoes. Roast for 20 minutes.
4. Pour 1 cup of the wine all over the lamb and continue to roast until the lamb is cooked through (temperature of 130-135 degrees) and the potatoes are tender.
5. Remove the meat and lift out the potatoes and onions; place on a warm platter.
6. Place the roasting pan on the stove and add the remaining wine and the beef broth. Scrape any browned bits on the pan loose and bring to a boil. Simmer until reduced by half.
7. Slice the lamb and place around the potatoes. Drizzle with the wine sauce and serve at once.

Johnson & Wales University