Roast Lamb with a Spicy Red Wine Sauce

Roasted Lamb

Roast Lamb with a Spicy Red Wine Sauce

This recipe often features when I want to make an extra special dinner with leftovers for tacos or sandwiches. It is perfect for Easter, Passover and other spring holidays when you want something special but are tired of that same roast lamb. This dish, pretty much cooks by itself, slowly braising in its own juices in the oven. While the leg of lamb looks dramatic, it can also be made with lamb chops if desired.
The spices get an interesting touch, from the red wine, and the grilled pineapple makes a wonderful pairing with the lamb. Add more mint if you wish, or add mint and cilantro as I often do.


For the lamb
3 to 4 pound boneless leg of lamb
11/2 teaspoons kosher salt
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon red cayenne pepper
For the red wine sauce
2 tablespoons olive oil
1 medium sized red onion, very finely diced
1 tablespoon minced garlic
6 to 8 ounces mushrooms, thickly sliced
11/2 cups of red wine
1 tablespoon finely chopped thyme
1 tablespoon finely chopped rosemary
salt to taste
For the pineapple
1 small pineapple, peeled, cored and sliced
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon finely chopped mint


Please visit Spice Chronicles for the recipe.

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