Roasted Leg of Lamb with Vino Cotto Glaze

Roasted Leg of Lamb with Vino Cotto Glaze

5/5

A simple yet absolutely scrumptious way to prepare lamb--moist with plenty of flavor.

Recipe and photo by Deena Montillo

Verified Recipe ✅

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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.

5/5

Adjust our delicious balsamic vinegar recipe to taste just the way you want it to...No surprises! You can make it as sweet or vinegary as you desire.

In case you're wondering, read the back of any store-bought balsamic vinegar.  Look for the ingredient "mosto cotto" or "cooked grape must"--that ingredient is Vino Cotto!  Unlike some balsamic vinegar brands, yours will not contain any additives, sweeteners, preservatives, or colorants.  This makes yours a much healthier alternative for your family.

Use your homemade balsamic vinegar in all recipes that list it as an ingredient. Your family and friends will love what you make.  And, you'll have bragging rights, too. You can say, "I even made the balsamic vinegar!" But, if you prefer that the dish not having a vinegary flavor to it, replace the balsamic vinegar with just Vino Cotto.  It will come out delicious!

Verified Recipe ✅

4/5

Enjoy these delicious fall cookies with your favorite cup of coffee or add them to your Thanksgiving dessert table for all to enjoy.

A variation by Deena Montillo of Libby's® Soft Pumpkin Cookies recipe.
Photo by Deena Montillo, 2009

Verified Recipe ✅

5/5

Poaching then grilling...the results is a tender and flavorful turkey.  The amazing flavor of vino cotto lends a modern twist. Try this delicious recipe for your next Thanksgiving dinner!

Recipe by Emma Knowles, Lisa Featherby & Alice Storey
Photo by Ben Dearnley
Styling by Emma Knowles
Gourmet Traveler, December 2009 issue

Verified Recipe ✅

Embrace the Multitude of Benefits That Vino Cotto Brings to Your Culinary Repertoire. Let Its Exquisite Flavor, Versatility, and Health-Conscious Qualities Inspire Your Creativity in the Kitchen. Elevate Your Dishes to New Heights with This Exceptional Gourmet Syrup.