Roast Lamb with White Wine and Major Grey's
Want to change up the ol' rosemary-red-wine-dijon lamb flavour? I have just the thing with this Roast Lamb with White Wine and Major Grey's Chutney glaze.
Servings 10 servings
- 1 5 lb boneless leg of lamb
- 3 Tbsps vegetable oil
- 1 cup chicken broth
- 1 cup white wine
- 5 cloves garlic chopped
- 1 onion diced
- 1 jar Major Grey's Chutney Use a couple of Tbsps for the glaze and reserve the rest to serve on the side.
Preheat oven to 350 degrees.
Remove wrapper from roast but do not remove the netting or string ties from the roast.
Heat oil on high in the bottom or your Dutch oven.
Sear the roast until browned, about 3-4 minutes per side.
Set roast aside while you add broth, wine, garlic and onion to the bottom of the Dutch oven. Return roast to the Dutch oven and roast uncovered in the oven.
Check the internal temperature after 60 minutes. Brush a couple of Tablespoons of Major Grey's Chutney over top and sides of the roast.
Check the internal temperature again and remove the roast when it registers 10 degrees below the target finished temperature. If you are not using a thermometer remove roast from the oven after a total of 80 minutes.
Tent roast loosely with foil and allow to rest 20 minutes.
Slice and serve with Major Grey's Chutney on the side.
Calories: 410kcal | Carbohydrates: 10.8g | Protein: 48.6g | Fat: 16.4g | Saturated Fat: 5.9g | Cholesterol: 172.4mg | Sodium: 281.3mg | Potassium: 386.8mg | Fiber: 0.6g | Sugar: 7.9g