Leg of Lamb with Canola Oil & Wine Mop Sauce
Ingredients:
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4 - 5 lb (2 kg) rack of lamb
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2 tsp (10 mL) dried marjoram (fresh marjoram will burn)
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1 tsp (5 mL) salt
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1/2 tsp (2 mL) pepper
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2 (2 ) cloves garlic
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2 tbsp (30 mL) CANOLA oil
Preparation:
Wine Mop Sauce:
2 tbsp (30 ml) CANOLA oil
1 medium onion, finely diced
3/4 cup (175 ml) red wine or apple cider
2 tbsp (30 ml) lemon juice
1 tbsp (15 ml) Worcestershire sauce
Preheat barbecue grill.
Grind marjoram, salt, pepper and garlic in a mortar with pestle (or small bowl with back of spoon). Stir in canola oil to make a paste. Rub mixture over lamb. Insert thermometer into meat, making sure the the tip does not touch a bone.
In a small saucepan, heat canola oil over medium heat. Add onions and saute until onions are soft. Stir in red wine, lemon juice and Worcestershire sauce. Simmer over low heat for 5 to 10 minutes to reduce slightly. Place lamb in shallow metal pan over medium-low heat for 1 1/2 to 2 hours or until thermometer reads 160°F. Mop frequently with wine mixture. Discard any remaining wine mixture.
Courtesy of Manitoba Canola Growers
www.mcgacanola.org