Provided by Nancy Harmon Jenkins
Categories dinner, roasts, main course
Time 2h
Yield 8 to 10 servings of lamb; 12 to 14 servings of mutton
Number Of Ingredients 8
Steps:
- Put lamb or mutton leg in a large bowl or roasting pan. Mix together port, Madeira, rosemary, garlic and star anise and pour over lamb. Marinate 12 hours or overnight in refrigerator.
- Preheat oven to 450 degrees. Remove leg from marinade, reserving marinade, and put on a rack in a roasting pan. Put in the hot oven for 15 minutes; then reduce temperature to 350 degrees and continue cooking. Lamb should reach an internal temperature of 135 degrees; mutton, 140 degrees (lamb should take 1 1/2 hours; mutton will take longer). When meat is done, remove from oven and set aside to rest for 15 to 30 minutes before carving.
- Strain marinade through a fine sieve. Remove star anise and garlic and return to marinade, discarding rosemary bits, as they will turn bitter during reduction. Bring marinade to a simmer, add glace de veau and cook slowly until liquid is reduced by half. Add salt and pepper if desired.
- Carve the meat and serve with the port-Madeira sauce.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 6 grams, Sodium 347 milligrams, Sugar 3 grams
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