A boneless leg of lamb, tied and ready to cook, can be an elegant meal waiting to happen. This dish would be excellent for a festive dinner, whether it’s to celebrate a holiday or a significant event. Marinate the lamb for at least twelve hours so that the wine will flavor and tenderize the meat. The beauty of this recipe is that it can be made the day before in the pressure cooker and then reheated on the stove top before serving.

SERVES 6 TO 8

INGREDIENTS

MARINADE:

• 2 1/2 cups Cabernet Sauvignon or Burgundy wine
• 4 garlic cloves, minced
• 1 1/2 tablespoons finely chopped fresh rosemary
• 1/2 cup extra-virgin olive oil
• 6 drops of Tabasco or another hot sauce
• 1 cup finely chopped sweet onion, such as Vidalia
• 1/2 cup honey
• One 3- to 4-pound boneless leg of lamb, tied with butcher’s twine

SAUCE:

• 1 cup chicken stock or store-bought chicken broth
• 1 cup beef stock or store-bought beef broth

INSTRUCTIONS

1. To make the marinade: In a large mixing bowl, whisk together all the ingredients. Put the lamb in a 1-gallon zipper-top plastic bag and pour half the marinade over the meat. Seal the bag and refrigerate for at least 12 hours or up to 24 hours. Add the stocks to the remaining marinade and refrigerate.
2. Remove the meat from the marinade and discard the marinade in the plastic bag. Pour the marinade and stock mixture into the pressure cooker and arrange the meat in the cooker. Lock the lid in place and cook on high pressure for 35 minutes.
3. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Transfer the leg of lamb to a cutting board and allow it to rest for 15 minutes, loosely covered with aluminum foil.
4. Skim off any excess fat from the surface of the sauce, strain the sauce into a saucepan, and bring it to a boil. Continue boiling for 10 minutes to reduce the sauce and concentrate its flavors.
5. Remove the twine from the roast, slice the meat, and serve with the sauce on the side.

NOTE: Leg of lamb usually comes already tied. If yours wasn’t, tie it at 1-inch intervals with butcher’s twine or silicone bands.