Roast Lamb with White Wine and Major Grey's

Slices of roast lamb with Major Grey's Chutney, Potatoes Anna and roasted asparagus.

5 from 1 vote

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.

Prep Time10

Cook Time1 20

Total Time1 50

Course: Main Dish

Cuisine: American

Servings: servings

Calories: 410kcal

Author: Carolyn Hetke

Ingredients

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
12 oz jar of Major Grey's Chutney Use a couple of Tbsps for the glaze and reserve the rest to serve on the side.

Instructions

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.
If you are using a thermometer, start checking the internal temperature of the roast after 60 minutes. Brush a couple of tablespoons of Major Grey's Chutney over top and sides of the roast. Continue to monitor the internal temperature periodically until you reach 10 degrees BELOW the desired Final Targeted Temperature. See Notes below for Roasting Chart.
If you are not using a thermometer allow 20 minute per pound in general for the total cook time. Brush the Major Grey's on top and sides of the roast 30 minutes before total cook time and remove the roast 20 minutes before the end of the total cook time.
Tent roast loosely with foil and allow to rest 20 minutes. Roast will continue to cook during this time.
Slice and serve with more Major Grey's Chutney on the side.

Notes

Testing for Doneness

In general you can plan on about 20 minutes per pound of meat for cooking. But the most accurate way to determine doneness is with a meat thermometer. When testing for doneness insert the probe into the center of the roast. If there is a bone make sure you do not touch it with the probe.

Target Final Temperature

- 110 degrees F (42 degrees C) is rare

- 120 degrees F (58 degrees C) is medium-rare

- 145 degrees F (68 degrees C) is medium-well

Cooking your lamb beyond this temperature will risk a tough, dry roast. (USDA safety guidelines recommend cooking roasts to 145 degrees F.)

Plan to remove the roast when your thermometer registers 10 degrees BELOW the Target Final Temperature you are aiming for. When you tent the roast (cover loosely with foil) it will continue to cook. The juices that gravitated to the surface during roasting will redistribute through out the meat and you will have a tender, juicy roast.

Wine Pairing

Plan to serve the same wine at the table as you used to cook the roast if possible. The savoury notes of the Major Greys Chutney would pair well with an aged Riesling or a spicy Gewurtztraminer. A Gruner Veltliner would also go well.

Nutrition