Ingredients
- 1 4- to 5-pound leg of lamb bone in (mutton may be used; see note)
- 2 cups port
- 1 cup Madeira
- 4 tablespoons dried rosemary
- 4 large garlic cloves, peeled
- 1 tablespoon star anise, crushed
- 1 cup glace de veau or reduced rich veal stock
- Salt and freshly ground pepper to taste (optional)
- Nutritional Information
Nutritional analysis per serving (8 servings)
372 calories; 18 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 29 grams protein; 81 milligrams cholesterol; 434 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 to 10 servings of lamb; 12 to 14 servings of mutton
Preparation
- 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.
- If using leg of mutton, the marinating liquid should be increased in proportion to the weight.
Dining and Cooking