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
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!
Main Dishes
Low Carb Dishes
