Maple Mustard And Riesling Lamb Roast

Total Time: 2 hrs 40 mins Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 1 cup riesling wine
• 1/4 cup maple syrup
• 3 tablespoons dijon mustard
• 3 tablespoons olive oil
• 2 tablespoons grainy mustard
• 2 garlic cloves, minced
• 1/4 teaspoon ground black pepper
• 3 lbs boneless lamb loin roast
• 8 ounces shallots

Recipe

• 1 in a dish large enough to hold the roast or in a large resealable bag, mix together 1/4 cup of the wine, maple syrup, dijon mustard, oil, grainy mustard, garlic and pepper.
• 2 add the lamb and turn to coat.
• 3 cover and refrigerate, turning once, for 1 hour.
• 4 cut the shallots into 1/2" thick pieces and place in the roasting pan.
• 5 top with the lamb and drizzle with the remaining marinade.
• 6 roast in a 325 degree f oven, basting two or three times with the pan juices, until the juices run clear when the lamb is pierced and just a hint of pink remains inside, or the meat thermometer registers 160 degrees f, about 2 hours.
• 7 reserving the pan juices, transfer the lamb and shallots to a serving platter.
• 8 tent with foil and let stand for 10 minutes before slicing the lamb thinly.
• 9 place the pan over medium heat and bring the juices to a boil.
• 10 add the remaining wine.
• 11 cook, stirring and scraping up any brown bits on the bottom of the pan, for 2 minutes.
• 12 mix the carving juices into the pan juices and spoon some over the lamb slices.
• 13 serve the remainder on the side.