Lamb Roast With Port Wine Sauce Recipe

Recipe By Slurrp

This lamb roast with port wine sauce is a succulent and flavorful dish that is perfect for special occasions or a fancy dinner at home. The tender and juicy lamb is seasoned with aromatic herbs and spices, then roasted to perfection. The rich and velvety port wine sauce adds a touch of elegance and complements the lamb beautifully. Serve this impressive dish with roasted vegetables and creamy mashed potatoes for a complete and satisfying meal.

4.8
22 Rating -
Rate
Non Vegdiet
3hr total
3hr total
Lamb Roast With Port Wine Sauce
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ingredients serve

Ingredients for Lamb Roast With Port Wine Sauce Recipe

  • 0.13 Boneless Lamb Roast
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • 0.13 teaspoon Garlic Powder
  • 0.13 tablespoon Dried Rosemary
  • 1/4 Shallots, Finely Chopped
  • 0.13 cup Port Wine
  • 0.13 cup Beef Broth
  • 1/4 tablespoon Butter
  • As required Salt And Pepper To Taste

Directions: Lamb Roast With Port Wine Sauce Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C).
  • STEP 2.Season the lamb roast with salt, pepper, garlic powder, and rosemary.
  • STEP 3.Heat a large skillet over medium-high heat and sear the lamb on all sides until browned.
  • STEP 4.Transfer the lamb to a roasting pan and roast in the preheated oven for about 1 hour or until the internal temperature reaches 145°F (63°C) for medium-rare.
  • STEP 5.Remove the lamb from the oven and let it rest for 10 minutes before slicing.
  • STEP 6.Meanwhile, prepare the port wine sauce. In the same skillet used to sear the lamb, add the shallots and cook until softened.
  • STEP 7.Add the port wine and beef broth to the skillet and bring to a simmer. Cook for about 10 minutes or until the sauce has reduced and thickened slightly.
  • STEP 8.Stir in the butter until melted and season with salt and pepper to taste.
  • STEP 9.Slice the lamb roast and serve with the port wine sauce.
  • STEP 10.Enjoy!

Cooking Tips

  • For a more intense flavor, marinate the lamb roast in the seasoning mixture overnight.
  • Use a meat thermometer to ensure the lamb is cooked to your desired level of doneness.
  • If the port wine sauce is too thick, you can thin it out with a little bit of beef broth or water.

Storage and Serving

  • Leftover lamb roast can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the lamb in the oven at a low temperature to maintain its tenderness.
  • The port wine sauce can be reheated on the stovetop over low heat, stirring occasionally.
Nutrition
value
64
calories per serving
< 1 g Fat< 1 g Protein5 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    < 1g
  • Carbs
    5g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    5g
  • Protein
    < 1g
  • Fiber
    < 1g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    15mg
  • Iron
    < 1mg
  • Vitamin A
    1mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    < 1mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    10mg
  • Manganese
    1mg
  • Phosphorus
    6mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp