Roast Lamb with Rosé Glaze
Slow-roasted leg of lamb might is very easy to make. The rosé with pink peppercorns and honey make for a delicious glaze. The lamb looks almost lacquered when it's finished cooking.
- 1 Leg of Lamb
- 2 Bay Leaves
- 2 Sprigs of Thyme
- 3 Garlic Cloves
- 1 tbsp olive oil
- 1 tbsp Pink Peppercorns
- 2 tsp Honey
- 125 ml (1 cup) Mirabeau Classic Provence Rosé
- Salt and Pepper
Preheat your oven to 200°C/400°F.
Peel your garlic and cut into quarters lengthways.
With a small pointed knife make little incisions in your lamb and stuff the holes with the garlic
Put the leg of lamb in a baking dish. Sprinkle with thyme, bay leaf and pink peppercorns.
Season and drizzle with oil and bake. Lower the oven temperature to 180 ° C. Cook about 45 minutes (count 12 to 15 minutes of cooking per pound). Baste every 15 minutes.
After 45 minutes, in a separate bowl mix a little of the lamb juice with the honey and Rosé wine. Pour half of the mixture onto the lamb and return to the oven cook for a further 15 minutes and then repeat.
Cover with foil and let the leg rest for at least 20 minutes before serving.