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Apple Bread

Apple Bread features baked moist fruit with just the right amount of cinnamon, vanilla and sugar for a harmonious collection of good old-fashioned flavors. The Bread is tart, sweet, fluffy and a satisfying treat. Fresh out of the oven warm filled apple bread is soft moist sweet and delightful to eat. A hint of cinnamon balance the nutmeg and sweet apples to provide the perfect seasonal baked goods or anytime of the year.

I love them fresh from the oven but look forward to the morning after and enjoying them with my favorite coffee. My kids would eat them all if they could as they enjoy theirs with a cold glass of milk. Warm your kitchen on a cool day by baking these little delights. Great for snacks, meal preparation or when you are on the go. You can make a couple of these bread batches and freeze, just be sure to let them fully thaw before serving (microwave for 30-90 seconds).

Watch the video and follow the instructions below to have a nice fresh made bread ready for the rest of your week. Like and share this or any of the recipes you may find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment and let us know if you and your family enjoyed this easy to make delicious bread. One slice with morning coffee is my favorite way to skip a traditional breakfast and will soon be yours too, once you give this super tasty bread a try.

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In a bowl combine flour, salt, baking soda, cinnamon, nutmeg & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). In a large separate bowl: add white sugar, eggs and beat until pale yellow.

Add vanilla extract, applesauce and oil. Mix everything together until combined.

Add dry ingredients and mix.

Add the finely chopped apples into the bowl and gently toss them together with a spatula. 

Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (8″x 4″) with softened butter & flour or line the inside of the pan with parchment paper. Transfer the batter to the pan.

Bake for 55-60 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 30 minutes). 

Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling.

Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.

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Apple Bread

Apple Bread features baked moist fruit with just the right amount of cinnamon, vanilla and sugar for a harmonious collection of good old-fashioned flavors.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Baked Goods, Bread, Breakfast
Cuisine American
Servings 8
Calories

Equipment

  • 8" x 4" Loaf Pan

Ingredients
  

  • 204g (1 ½ cups) all-purpose flour
  • 1 ½ tsp ground cinnamon
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ tsp ground nutmeg
  • ¾ cup granulated sugar
  • ½ cups vegetable or canola oil 
  • 2 tsp vanilla extract
  • 2 cups finely chopped apples peeled & deseed
  • 4 oz (½ cup) unsweetened apple sauce
  • 2 large eggs room temperature

Instructions
 

  • Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (8"x 4") with softened butter & flour or line the inside of the pan with parchment paper.
  • In a bowl combine flour, salt, baking soda, cinnamon, nutmeg & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
  • In a large separate bowl: add white sugar, eggs and beat until pale yellow. Add vanilla extract, applesauce and oil. Mix everything together until combined. Add dry ingredients and mix. Add the finely chopped apples into the bowl and gently toss them together with a spatula.
  • Transfer the batter to the pan. Bake for 55-60 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 30 minutes). Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling.

Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.

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    Double Chocolate Chip Muffins

    For all the chocolate lovers, these are the perfect muffins that anyone can make at home. Double Chocolate Chip Muffins are full of rich, moist and delicious bites that make for a wonderful treat any time. It’s better than the bakery store and it will stay moist for days. The muffins are fluffy, moist and are truly rewarding. All the sweet flavors of warm rich muffins with a layer of elegant chocolate will have food lovers closing their eyes as they softly bite into this heavenly muffins. Fresh from the oven, these muffins are so richly aromatic that it makes the house smell like a well baked chocolate dessert.

    Watch the video and follow the instructions below to have a nice fresh made dessert muffin ready for the rest of your week. Like and share this or any of the recipes you may find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment and let us know if you and your family enjoyed this easy to make delicious double chocolate chip muffins. One slice with morning coffee is my favorite way to skip a traditional breakfast and will soon be yours too, once you give this super tasty muffins a try.

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    Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner). In a separate bowl: add cocoa powder, instant coffee and hot boiling water.

    Mix until it dissolves. Add sugar, eggs, sour cream, vanilla extract, oil and mix everything together. In a bowl: add flour, salt, baking powder & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 

    Combine wet and dry ingredients together. Mix until well combined. Add 1 ½ cups of chocolate chips and fold with spatula. 

    Use an ice cream scooper or spoon – fill up to â…” of the muffin tin. Add chocolate chips on top of the batter. 

    Bake for 17 minutes. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely. Continue with the rest of the muffins.

    Can be kept up to a week.

    Serve & Enjoy!

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    Double Chocolate Chip Muffins

    Double Chocolate Chip Muffins are full of rich, moist and delicious bites that make for a wonderful treat any time.
    No ratings yet
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    Prep Time 8 minutes
    Cook Time 17 minutes
    Total Time 25 minutes
    Course Baked Goods, Breakfast
    Cuisine American
    Servings 18
    Calories

    Equipment

    • Muffin Tins

    Ingredients
      

    • 224g (1 â…” cups) all-purpose flour
    • 71g (½ cup) unsweetened cocoa powder
    • 2 cups (divided) semi-sweet chocolate chips
    • 1 cup granulated white sugar
    • 1 cup sour cream (full fat) room temperature
    • ½ cup boiling/hot water
    • ½ cup vegetable or canola oil 
    • 1 tbsp instant coffee optional
    • 1 tsp baking powder
    • 1 tsp vanilla extract
    • ½ tsp baking soda
    • ½ tsp salt
    • 2 large eggs room temperature

    Instructions
     

    • Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
    • In a bowl: add flour, salt, baking powder & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 
    • In a separate bowl: add cocoa powder, instant coffee and hot boiling water. Mix until it dissolves. Add sugar, eggs, sour cream, vanilla extract, oil and mix everything together.
    • Combine wet and dry ingredients together. Mix until well combined. Add 1 ½ cups of chocolate chips and fold with spatula.
    • Use an ice cream scooper or spoon – fill up to â…” of the muffin tin. Add chocolate chips on top of the batter.
    • Bake for 17 minutes. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely. Continue with the rest of the muffins.

    Can be kept up to a week. Serve & Enjoy!

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      Keyword best double chocolate chip muffins, breakfast double chocolate muffins, double chocolate chip muffins, easy double chocolate chip muffins
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      Baked Chocolate Oatmeal

      A warm serving of this Baked Chocolate Oatmeal is batch healthy, tasty and very easy to make. I love delicious oatmeal featured selections for my morning snack and this recipe is rewarding and fun to create. Make a serving of this baked oatmeal on Sunday and have a ready to go easy to serve breakfast at the ready for your busy week. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  We enjoy this dish every time we make it and hope you give them a try to see for yourself just how delicious simple and easy can be.

      Watch the video and follow the instructions below to have a warm bowl of Baked Oatmeal today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Store in the refrigerator until ready to sever, best enjoyed fresh. Thanks for visiting and see you again soon.

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      Preheat the oven to 350°F. Grease the 8″x 8″ pan with cooking flour spray. In a bowl: add oatmeal, cocoa powder, maple syrup, salt, vanilla extract, milk, eggs, coconut oil, baking powder and mix everything together. 

      Transfer the mixture to the pan. Add chocolate chips on top.

      Bake for 35-40 or until the top is golden. Let cool for 10 minutes before serving.

      Serve & enjoy! Refrigerate the leftovers.

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      Baked Chocolate Oatmeal

      Baked Chocolate Oatmeal is a quick and easy recipe that is simply delicious.
      No ratings yet
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      Prep Time 5 minutes
      Cook Time 35 minutes
      Total Time 40 minutes
      Course Breakfast, Brunch
      Cuisine American
      Servings 9
      Calories

      Equipment

      Ingredients
        

      • 2 cups old fashioned oats
      • 1 ¼ cups milk or coconut milk
      • â…“ cup maple syrup or honey
      • ¼ cup unsweetened cocoa powder
      • 2 tbsp coconut oil or butter
      • 1 tsp baking powder
      • 1 tsp vanilla extract
      • ½ tsp salt
      • 2 large eggs room temperature
      • ½ cup semi-sweet chocolate chips optional

      Instructions
       

      • Preheat the oven to 350°F. Grease the 8"x 8" pan with cooking flour spray or line the inside of the pan with parchment paper.
      • In a bowl: add oatmeal, cocoa powder, maple syrup, salt, vanilla extract, milk, eggs, coconut oil, baking powder and mix everything together.
      • Transfer the mixture to the pan. Add chocolate chips on top.
      • Bake for 35-40 or until the top is golden. Let cool for 10 minutes before serving.

      Serve & enjoy! Refrigerate the leftovers.

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        Vanilla Bean Crème Brûlée

        Vanilla Bean Crème Brûlée is an elegant dessert with a simplistic presentation that captures the essence of these natural flavors with a harmoniously satisfying delicate texture and slightly crunchy glaze for what may be the best version of this dish I have ever had. One of my favorite treats after a a formal meal is this dish. I love the ceremony and aromas of the melting of the sugar as you set a raspberry atop the single serving. Breaking the sugar glaze with a spoon and scooping the Crème Brûlée for the first taste sends flashes of happiness throughout my taste factory. This is a simple to make fancy treat that is perfect when using naturally prepared ingredients. This is a high-end recipe that requires time and attention but it is with it.

        Using a Madagascar vanilla bean will be a game changer in the crème brûlée. You can use vanilla extract if you cannot get the bean but it won’t taste the same as a fresh vanilla bean seeds. If possible, you should use vanilla bean. It may cost more but it will be so worth it after you make it and you will never want to make it with vanilla extract again. The natural favor from the bean is what gives you the authentic taste. Master the art of this dish by following this recipe and give it a taste for yourself. There are no shortcuts to simple perfection.

        Watch the video and follow the instructions below to enjoy this treat with your family today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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        Preheat the oven to 300°F. Boil some water. Split the vanilla bean and scrape the seeds into the saucepan, along with the bean.

        In a saucepan: add heavy whipping cream, sugar & salt. Cook on low-medium for 10 minutes. Stir frequently as it may burn or scorch and turn light (not very nice tasting) brown. Remove the pan from the heat source. Let sit for 30 minutes undisturbed. 

        In a small bowl: whisk the egg yolks. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Discard the vanilla bean. 

        Place a mesh/strainer on top of a bowl. Pour the custard through the strainer. 

        Place 6 shallow ramekins on a large baking sheet. Pour & divide the custard into the dishes (use a toothpick to pop any bubbles if needed). Carefully add boiling hot water into the bottom of the sheet pan ~ up to halfway full. Do not get any water in the custard. 

        Bake for 40 minutes. Let the Crème Brûlée rest in the pan for 5 minutes. Transfer the dishes to a baking rack and let rest at room temperature for 30 minutes. Refrigerate for 4 hours or overnight (uncovered). For a 2″ deep ramekins – bake for 55-60 minutes.

        Before serving- sprinkle 2 tsp of super fine sugar to custard surface. Tap the sugar around until it is fully coated. 

        Using a blowtorch- turn it on and hold it a 2″ away. Caramelize the sugar by moving the blowtorch in circles until sugar is melted and golden brown. Continue with the rest of the custards.

        Garnish with fresh raspberries.

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        Vanilla Bean Crème Brûlée

        Vanilla Bean Crème Brûlée is an elegant dessert with a simplistic presentation that captures the essence of these natural flavors with a harmoniously satisfying delicate texture and slightly crunchy glaze for what may be the best version of this dish I have ever had.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Cook Time 40 minutes
        Total Time 50 minutes
        Course Dessert
        Cuisine French
        Servings 6
        Calories

        Equipment

        • 6 (6 oz) shallow ramekins

        Ingredients
          

        • 6 large egg yolks
        • 1 Madagascar vanilla bean
        • 3 cups heavy whipping cream
        • ¾ cup superfine sugar
        • â…› tsp salt

        Topping

        • 8 -10 tsp superfine sugar topping

        Instructions
         

        • Preheat the oven to 300°F. Boil some water.
        • In a saucepan: add heavy whipping cream, sugar & salt. Split the vanilla bean and scrape the seeds into the saucepan, along with the bean.
        • Cook on low-medium for 10 minutes. Stir frequently as it may burn or scorch and turn light (not very nice tasting) brown. Remove the pan from the heat source. Let sit for 30 minutes undisturbed.
        • In a small bowl: whisk the egg yolks. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Discard the vanilla bean.
        • Place a mesh/strainer on top of a bowl. Pour the custard through the strainer.
        • Place 6 shallow ramekins on a large baking sheet. Pour & divide the custard into the dishes (use a toothpick to pop any bubbles if needed).
        • Carefully add boiling hot water into the bottom of the sheet pan ~ up to halfway full. Do not get any water in the custard.
        • Bake for 40 minutes. Let the Crème Brûlée rest in the pan for 5 minutes. Transfer the dishes to a baking rack and let rest at room temperature for 30 minutes. Refrigerate for 4 hours or overnight (uncovered).
          For a 2" deep ramekins – bake for 55-60 minutes.
        • Before serving- sprinkle 2 tsp of super fine sugar to custard surface. Tap the sugar around until it is fully coated.
        • Using a blowtorch- turn it on and hold it a 2" away. Caramelize the sugar by moving the blowtorch in circles until sugar is melted and golden brown. Continue with the rest of the custards.

        Garnish with fresh raspberries.

          Video

          Keyword Authentic Crème Brûlée, best vanilla crème brûlée, easy homemade crème brûlée, homemade vanilla creme brûlée, Vanilla bean creme brûlée
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          Lava Cake

          Chocolate Lava Cake will captivate you like a luscious spell bounding secret as it spills its melted center slowly to the plate. The molten creamy elixir vexes your appetite with the burning desire of tasteful satisfaction. The soft moist breaded outer layer is gorgeous when sprinkled with powdered sugar. The tastes and textures are artfully formed with resonating notes as they breathe intoxicating chocolate waves of deliciousness. Rich with delightful elegance, this treat marries well with the tart gentle flavors of fresh raspberries. Occasionally I admit, my craving can only be met by this hauntingly enticing classic Chocolate Lava Cake.  Smiling inwardly cutting the first bite and watching the sweet magma center loose its shape is a food lovers dance of seduction. I carry my heart one spoonful at a time to my lips as I dine on what might be my favorite dessert. This recipe is a perfect sweet ending to any occasion.  My family swoons every time I make this and that I must say that never gets old.  

          Watch the video and follow the instructions below to be on your way to the universal joy and allure of homemade Chocolate Lava Cake. Like and share this or any of my recipes you may find interesting. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Also if you have any questions or want to just talk food, leave a comment and let me know how this turned out for you. This is an easy to follow, slightly meticulous, recipe that can be ready to eat in approximately 20 minutes total. Cook time and rest time is less than 10 minutes. Clean up is easy and the dessert is fantastically delectable. My entire family absolutely loves this recipe and I know yours will too. 

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          Use your fingers or brush- spread a thin layer of butter on the bottom and sides of four 6 oz ramekins. Sprinkle unsweetened cocoa powder around the inside of the ramekins and tap out any excess cocoa. 

          Fill the pan with 1 ½ cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate to the glass bowl. Stir until completely melted and smooth. Remove the bowl from the pan.

          Add cold unsalted butter (cut into pieces) to the bowl and stir until the butter is completely melted. Add sugar, salt and mix everything together.

          Add whole eggs, egg yolks and whisk everything together until no streaks.

          Add flour and mix until well combined.

          Divide the batter into 4 ramekins. Use a spoon or small spatula to smooth and level the top of the batter if needed. Place four ramekins into a baking pan (I used a 9″x9″ pan). Place the baking pan in the oven.

          Bake for 11 minutes or until the top and the sides of the cake has set. Remove from the oven and let rest for 3 minutes. Working one ramekin at a time. Place a small plate on top of the ramekin and carefully inverting cake into the plate. Let it rest for 10 seconds before lifting the ramekin up and away from the cake.

          Garnish with powdered sugar and fresh raspberries or strawberries.

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          Lava Cake

          Rich chocolate slowly melting out of fresh warm Lava Cake for a perfectly intoxicating dessert that is simply delicious.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 9 minutes
          Cook Time 11 minutes
          Total Time 20 minutes
          Course Cake, Dessert
          Cuisine American
          Servings 4
          Calories

          Equipment

          • 4 ramekins

          Ingredients
            

          • 6 oz 60% Cacao Bittersweet Chocolate Baking Bar Ghirardelli's brand
          • ½ cup (8tbsp; 113g) unsalted butter cold
          • ¼ cup (50g) extra fine granulated sugar
          • 2 tbsp (18g) all-purpose flour
          • â…› tsp salt
          • 2 large eggs cold
          • 2 large egg yolks cold
          • 1 tbsp softened unsalted butter
          • 1-2 tbsp unsweetened cocoa powder

          Instructions
           

          • Preheat the oven to 425°F.
          • Use your fingers or brush- spread a thin layer of butter on the bottom and sides of four 6 oz ramekins. Sprinkle unsweetened cocoa powder around the inside of the ramekins and tap out any excess cocoa.
          • Fill the pan with 1 ½ cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate to the glass bowl. Stir until completely melted and smooth. Remove the bowl from the pan.
          • Add cold unsalted butter (cut into pieces) to the bowl and stir until the butter is completely melted. Add sugar, salt and mix everything together. Add whole eggs, egg yolks and whisk everything together until no streaks. Add flour and mix until well combined.
          • Divide the batter into 4 ramekins. Use a spoon or small spatula to smooth and level the top of the batter if needed. Place four ramekins into a baking pan (I used a 9"x9" pan). Place the baking pan in the oven. Bake for 11 minutes or until the top and the sides of the cake has set. Remove from the oven and let rest for 3 minutes.
          • Working one ramekin at a time. Place a small plate on top of the ramekin and carefully inverting cake into the plate. Let it rest for 10 seconds before lifting the ramekin up and away from the cake. Repeat steps with the rest with the cake(s).

          Garnish with powdered sugar and fresh raspberries or strawberries.

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            Roasted Boneless Leg of Lamb Rosemary & Garlic with Red Wine Sauce

            Tender and juicy Roasted Boneless Leg of Lamb Rosemary & Garlic with Red Wine Sauce makes a beautiful entree that is perfect for seasonal celebrations or any time you desire a deliciously fancy meal. It is a succulently delicious, hearty sophisticated meal that is dripping with natural flavors that is perfect on any occasion.

            This dish is a very juicy and tender cut when following a good recipe like this one. Full of flavor, textures and at a budget price, this is perfect normal meal planning but is also ideal for your holiday celebration. The aromas of a well seasoned cut will drive everyone in the house to the table ready to eat at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

            Watch the video and follow the instructions below to have this tender and juicy today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Prefect with vegetables this dish is on you can be proud of and happy to share with friends and family alike. Thanks for visiting and see you again soon.

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            Place the chopped onions, chopped carrots & celery in the roasting pan. Mix and place the vegetables in the middle of the pan. (Watch video for reference)

            Clean and rinse then pat the lamb dry with paper towels. Place the lamb on a large cutting board. Cut and discard the string. Butterfly the lamb (or ask the butcher to do it instead). Rub 2 tbsp olive oil in the interior of the lamb. Add minced garlic, chopped rosemary & chopped parsley. Rub and mix the vegetables together. 

            Roll the lamb into a cylinder and tie it tightly with cooking twine (butcher’s knot or wrap the twine to 1″-2″ to secure it). Rub salt and pepper all over the lamb. 

            Fat side up- cut small slits into the lamb’s exterior. Place sliced garlic & rosemary tip into the slits. Place the lamb on top of vegetables.

            Add beef broth in the roasting pan. Drizzle 2 tbsp olive oil on top of the lamb.

            Place pan in the oven (uncovered). Turn down the oven to 325°F. Roast the lamb until your prefer doneness. Rare: 15 minutes per/lb. Medium-rare: 20 minutes per/lb. Medium : 25 minutes per/lb. Remove the roasting pan and place lamb on a serving tray/plate. Tent with aluminum foil and let rest for 15 minutes before slicing.

            Transfer the grease & liquid from the roasting pan to a sauce pan. Turn up the heat to medium-high. Add garlic, roasted vegetables & butter. Sauté until butter is melted. Add flour and stir constantly for 30 seconds. Pour in beef broth, Worcestershire sauce and mix. Whisk until smooth and no more clumps.

            Add red wine and mix everything together.

            Reduce the heat to medium and let it simmer for 10- 15 minutes or until desired consistency. Season with salt and pepper as needed. Strain the gravy to through the strainer. Discard the grease on top of the gravy.

            Slice & serve. Enjoy!

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            Roasted Boneless Leg of Lamb Rosemary & Garlic with Red Wine Sauce

            Roasted Boneless Leg of Lamb Rosemary & Garlic with Red Wine Sauce is a succulently delicious, hearty sophisticated meal that is dripping with natural flavors that is perfect on any occasion.
            No ratings yet
            Print Recipe Pin Recipe
            Prep Time 20 minutes
            Cook Time 1 hour 40 minutes
            Total Time 2 hours
            Course Main Course
            Cuisine American, Greek, Mediterranean
            Servings 6
            Calories

            Equipment

            • Roasting Pan

            Ingredients
              

            • 5-6 lbs boneless leg of lamb
            • 1 cup unsalted or low-sodium beef broth/stock
            • ½ cup (divided) olive oil
            • ¼ cup fresh rosemary chopped
            • ¼ cup fresh parsley chopped
            • 3 tsp salt
            • 1 tsp pepper
            • 10 garlic cloves minced

            Red Wine Sauce

            • 2 cups red wine
            • 2 cups unsalted or low-sodium beef broth/stock
            • ¼ cup all-purpose flour
            • 3 tbsp unsalted butter
            • 2 tsp Worcestershire sauce
            • 2 tsp garlic

            Vegetables

            • 6-8 garlic cloves sliced
            • 10-12 rosemary tips
            • 1 carrot chopped
            • 1 celery chopped
            • 1 medium onion chopped

            Instructions
             

            • Preheat the oven to 425°F.
            • Place the chopped onions, chopped carrots & celery in the roasting pan. Mix and place the vegetables in the middle of the pan. (Watch video for reference)
            • Clean and rinse then pat the lamb dry with paper towels. Place the lamb on a large cutting board. Cut and discard the string. Butterfly the lamb (or ask the butcher to do it instead).
            • Rub 2 tbsp olive oil in the interior of the lamb. Add minced garlic, chopped rosemary & chopped parsley. Rub and mix the vegetables together.
            • Roll the lamb into a cylinder and tie it tightly with cooking twine (butcher's knot or wrap the twine to 1"-2" to secure it). Rub salt and pepper all over the lamb.
            • Fat side up- cut small slits into the lamb's exterior. Place sliced garlic & rosemary tip into the slits. Place the lamb on top of vegetables. Add beef broth in the roasting pan. Drizzle 2 tbsp olive oil on top of the lamb.
            • Place pan in the oven (uncovered). Turn down the oven to 325°F. Roast the lamb until your prefer doneness. Rare: 15 minutes per/lb. Medium-rare: 20 minutes per/lb. Medium : 25 minutes per/lb.
            • Remove the roasting pan and place lamb on a serving tray/plate. Tent with aluminum foil and let rest for 15 minutes before slicing.
            • Transfer the grease & liquid from the roasting pan to a sauce pan. Turn up the heat to medium-high. Add garlic, roasted vegetables & butter. Sauté until butter is melted. Add flour and stir constantly for 30 seconds. Pour in beef broth, Worcestershire sauce and mix. Whisk until smooth and no more clumps. Add red wine and mix everything together. Reduce the heat to medium and let it simmer for 10- 15 minutes or until desired consistency. Season with salt and pepper as needed. Strain the gravy to through the strainer. Discard the grease on top of the gravy.

            Slice & serve. Enjoy!

              Keyword best roasted boneless leg of lamb rosemary and garlic red wine sauce, hoilday boneless leg of lamb with red wine sauce, roasted boneless leg of lamb
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