Roast Leg of Lamb with Shiraz
2 hours 15 minutes
1463 per serving
- 5 pounds leg of lamb, Boneless
- 2 Onions, Julienned
- 7 clove garlic, Minced
- 5 sprig rosemary
- 3 sprigs thyme
- 1 Shiraz wine, bottle
- Goya Adobo seasoning
- black pepper
Rinse leg of lamb under cold running water and pat dry.
Slice the onions, and mince the garlic.
Put the lamb in a dutch oven, add the rest of the ingredients, including a few shakes of Goya Adobo, and black pepper to taste. Marinade in fridge over night.
Remove from fridge, pour out half of the wine in the pot, and put it on a stovetop. Bring to a simmer. Pre-heat oven to 350 convection roast.
When the lamb comes to a simmer, cover the dutch oven with a lid and transfer to the oven. Roast with lid on for 27 minutes per pound. When it comes out of the oven, uncover and let it rest for 10 minutes before slicing and serving. Enjoy!