Leg of lamb in red wine sauce | epicuriantime.com

Ingredients

• 1 small leg of lamb (about 3 pounds)
• 1/2 teaspoon salt marinade (see below)
• 4 ounces lean fat back, diced
• 1 teaspoon lemon zest
• 1 1/2 cups beef bouillon
• 1 ounce butter
• 1 cup heavy cream
• 1 cup red wine (preferably Pinot noir or Burgundy)
• 1 ounce flour
• For marinade:
• 1/2 cup red wine vinegar
• 1 cup water
• 1 cup onion, coarsely chopped
• 1/2 cup chopped leeks
• 1 teaspoon black or white peppercorns
• 1 teaspoon juniper berries
• 2 bay leaves
• 4 whole cloves
• 1 sprig fresh rosemary
• recipeIngredient ends