Roasted Leg of Lamb with Vino Cotto Glaze
Roasted Leg of Lamb with Vino Cotto Glaze
A simple yet absolutely scrumptious way to prepare lamb--moist with plenty of flavor.
Recipe and photo by Deena Montillo
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Ingredients:
- 1 leg of American lamb (boneless)
- kosher salt
- freshly-ground black pepper
- 3 tablespoons extra virgin olive oil
- 1/4 cup Vino Cotto di Montillo
Directions:
- Remove lamb from the refrigerator 30 minutes prior to roasting. Preheat oven to 325°F (163°C).
- Rinse lamb well under cold water. (NOTE: If the lamb comes in a sack made of string, do not remove it. Leave the sack on and remove only when done roasting.)
- Add extra virgin olive oil to a skillet. Over the skillet, generously season all surfaces of the lamb with salt and pepper, to taste.
- Place the lamb in the skillet and sear all sides over medium-high heat to brown the surface. Remove from heat.
- Transfer the lamb to the prepared roasting pan, cover and roast.
- Rare: 125°F (about 15 minutes per pound)
- Medium-Rare: 130°F to 135°F (about 20 minutes per pound)
- Medium: 135°F to 140°F (about 25 minutes per pound)
- Well-Done: 155°F to 165°F (about 30 minutes per pound)
- Using a meat thermometer, remove from the oven when the internal temperature reaches the desired wellness.
- Remove from the oven and let the roast sit for about 15 minutes before carving. It will continue to cook during the resting period.
- A few minutes before serving the lamb, add vino cotto to a small sauce pan. Over low heat, bring to a gentle boil. Remove from heat and transfer to a gravy boat.
- To serve, slice the lamb and drizzle heated vino cotto over it.
Vino Cotto adds a delicious twist to this scrumptious apple streusel!
Recipe and photo by Deena Montillo
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An elegant alternative to traditional Italian cannoli--a definite crowd pleaser!
This recipe made it into the Reader's Digest "Taste of Home Christmas 2011" cookbook . It also was the DECEMBER 2009 WINNER of the "Make it Fabulous with Fillo Recipe Contest" and out of 10 Finalists the THIRD PLACE FAN FAVORITE. This contest was sponsored by Athens Foods, the world's largest producer of phyllo dough.
Recipe and photo by Deena Montillo
Video by Athens Foods
Click Here for Alternative Recipe that won a contest by the leading Taste of Home magazine.
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These cookies owe their spicy bite to a dose of freshly-ground white pepper. They are a staple at Christmas in the city of Teramo and keep well for weeks in an airtight tin. Tradition dictates that they be dipped in vino cotto or sweet wine at meal’s end.
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