Ingredients

1 bunch fresh sage
2 sprigs fresh Rosemary
12 oz. red wine divided into 2 oz. & 10 oz.
1 20 oz. can diced tomatoes
1 quart prepared Lamb Base
1 quart prepared Demi Glace Sauce
salt & pepper
4 oz. Garlic in Oil
4 oz. olive oil
5 lbs. boneless leg of lamb
2 sprigs fresh thyme
3 bay leaves
1 lb. small diced onion
1 lb. small diced carrots
½ lb. small diced yellow turnips
½ lb. small diced celery

Instructions

Printer-Friendly PDF(yields 20-8 oz. portions)

Trim leg of lamb removing excess fat & sinew and cut into ½ inch cubes. Season the lamb cubes with olive oil, salt, pepper & Garlic in Oil and 2 oz. red wine. Blend well and marinate overnight. In a hot sauté pan, sear marinated lamb. Place seared lamb in a deep oven proof pan and cover with diced vegetables, herbs, prepared Demi Glace Sauce Mix and prepared No Added MSG Lamb Base. Deglaze pan with 10 oz. red wine and add to seared lamb &vegetable mixture. Cover and cook in a 400°F oven until lamb is fork tender. Gently remove lamb and vegetables, discard herbs then thicken sauce if necessary.