Roasted Boneless Leg of Lamb with Port Glaze
 Recipe Source

Author: Bob and Robin Young

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This is an awesome glaze. Deep and complex flavors. The sweetness of the honey and the hints of orange marry well with the ying-yang of the Port and the mustard. Very easy to prepare.

 Recipe Type
Main Dish - Lamb
1 5 lbs    Boneless Leg of Lamb  
1 c    Port wine  
1˝ c    Water  
Port Glaze  
4 T    Stone Ground mustard  
2 t    Orange zest, finely grated  
1˝ t    Nutmeg  
1˝ c    Port wine, aged 10 years or more  
˝ c    Clover Honey  
2 T    Balsamic vinegar  
Port Glaze
1 Place mustard, orange zest, nutmeg, port, honey and vinegar in a saucepan. Bring to a simmer over low heat and simmer until mixture thickens and reduces slightly. Remove from heat and set aside.
2 24 hours before roasting the lamb, rinse and pat dry. Open the butterfly cut and brush the inside with some of the glaze. Reseal. Brush the roast with some of the glaze. Salt and pepper lightly. Place in a zip lock bag and pour in about 1 cup of the glaze. Roll the roast to coat. Refrigerate. Remove from the refrigerator about 1 hour before cooking to bring to room temperature.
3 Pre-heat the oven to 325°F. Place the lamb on a wire rack and set in a roasting pan. Brush with the glaze. Pour port and water in roasting pan. Cook for 2 hours or until internal temperature reaches 150°F. Brush with the glaze every 15 minutes.
4 Remove the roast from the oven and brush with remaining glaze. Cover with aluminium foil and let rest for 20 minutes.
5 Serve with Rosemary Roasted Red Potatoes and Asparagus sautéd in light garlic.
Servings: 12
Preparation time: 24 hours
Cooking time: 2 hours
Ready in: 26 hours
 Cooking Tips
For the Port, we use a 1981 Woodbury, Alexander Valley Vintage Port. You can use any Port, but it should be at least 10 years old.
For the mustard, use Plochman's Natural Stone Ground Mustard.
For the Balsamic Vinegar we use Napoleon Balsamic Vinegar, 5 year old. Any aged Balsamic should work well.
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