Roast Leg of Lamb with Vino Cotto (Vincotto) Sauce

Directions

1. Remove lamb from the refrigerator 30 minutes prior to roasting. Preheat oven to 325°F (163°C).
2. Coat a roasting pan and rack with non-stick spray.
3. Rinse lamb well under cold water. (NOTE: If the lamb comes in a string sack, leave it on.)
4. Add extra virgin olive oil to a skillet. Over the skillet, generously season all surfaces of the lamb with salt and pepper.
5. Place the lamb in the skillet and sear all sides over medium-high heat to brown the surface. Remove from heat.
6. Transfer the lamb onto the rack inside the prepared roasting pan. Cover and roast for 25-30 minutes per pound. Using a meat thermometer, remove from the oven when the internal temperature reaches between 160-165°F.
7. Remove the lamb roast from the oven and let sit for about 10 minutes.
8. Meanwhile, in a small sauce pan over low heat, add vino cotto and simmer uncovered for 2 minutes. Remove from heat and transfer the vino cotto to a gravy boat.
9. If applicable, remove the string sack from the cooked lamb before carving.
10. Serve with vino cotto drizzled over the lamb.