Black Truffle balsamic ·
Herbs of Naples balsamic ·
Meat and Poultry ·
Red Apple balsamic ·
Sage and Mushroom olive oil ·
Tuscan Herb olive oil ·
Roast Leg of Lamb with Mushroom Sauce
Roast Leg of Lamb with Mushroom Sauce
Submitted by Trudy McSorley, Adrian, Michigan
Meat and Poultry
Ingredients
- 6-pound boneless, rolled leg of lamb
- 1/4 cup Fustini's Herbs of Naples balsamic
- 1/2 cup Fustini's Tuscan Herb olive oil
- 3 large garlic cloves, sliced about 1/8-inch thick
- salt and pepper to taste
- 1 8-ounce can of tomato sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons brown sugar
- 1 tablespoon Fustini's Red Apple balsamic
- 1/2 teaspoon dry mustard
- pan drippings from roasting lamb, including fat
- 2 tablespoons flour
- 1/2 pound fresh mushrooms, wiped clean and sliced
- 2 cups beef broth
- 2 tablespoons Fustini's Black Truffle balsamic
- 2 tablespoons Fustini's Sage and Wild Mushroom olive oil
Directions
- Wipe the leg of the lamb down with a wet paper towel. Place lamb in a large glass casserole or baking dish. Combine balsamic and olive oil and pour over meat. Cover with plastic wrap and place in the refrigerator to marinate overnight.
- Preheat oven to 325 degrees F. With a sharp knife, make slits in several places in lamb and insert slices of garlic (be generous with this). Sprinkle with salt and pepper and roast in oven for about 1 1/2 hours.
- Combine tomato sauce, Worcestershire sauce, brown sugar, Red Apple balsamic and dry mustard in a small bowl and mix together well. Brush lamb with this mixture, repeating often as it continues to roast for another 1 1/2 hours or until the desired doneness is reached - about 145 degrees for rare or 160 degrees for medium. Remove lamb from the oven and let meat rest on a cutting board, covered while preparing the sauce.
- Pour pan drippings into a measuring cup. Once the fat has separated, measure out 2 tablespoons and discard the remaining fat. Reserve remaining pan drippings. In a medium saucepan, combine flour and lamb fat to make a roux. Cook, stirring constantly, for about 3 minutes over medium heat. Add mushrooms, then reserved pan drippings and beef broth, and balsamic. Continue cooking until the sauce has thickened. Stir in olive oil to finish.
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