Lamb Roast With Red Wine Marinade Recipe

Cooking Directions

• STEP 1.In a bowl, combine red wine, garlic, rosemary, olive oil, salt, and pepper to make the marinade.
• STEP 2.Place the lamb roast in a large ziplock bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours or overnight.
• STEP 3.Preheat the oven to 350°F (175°C). Remove the lamb roast from the marinade and place it in a roasting pan. Discard the marinade.
• STEP 4.Roast the lamb for about 20 minutes per pound, or until the internal temperature reaches 145°F (63°C) for medium-rare.
• STEP 5.Remove the lamb from the oven and let it rest for 10 minutes before slicing. Serve hot with roasted vegetables.

Cooking Tips

• For a more intense flavor, marinate the lamb overnight.
• Use a meat thermometer to ensure the lamb is cooked to your desired level of doneness.
• Letting the lamb rest after cooking allows the juices to redistribute, resulting in a more tender and flavorful meat.

Storage and Serving

• Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the sliced lamb in a baking dish, cover with foil, and heat in a preheated oven at 325°F (163°C) until warmed through.
• Serve the lamb roast with roasted vegetables, such as potatoes, carrots, and Brussels sprouts, for a complete meal.