Rosemary Leg of Lamb | Sequatchie Cove Farm

Ingredients:

• 2 1/2 lb leg of lamb (with or without bone)
• 6 or 7 shallots
• 1 1/2 cups dry red wine (I used an Australian Cabernet Sauvignon)
• 1 cinnamon stick
• 2 sprigs of fresh rosemary
• Sea salt
• Fresh ground black pepper

Method:

Place all ingredients in a cast iron dutch-oven with lid.  Roast in oven at 350 degrees for 2-3 hours, or until a meat thermometer reads 145 degrees.

Filed under: Seasonal Food Recipes on December 2nd, 2009 |