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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.
Prep Time20 minutes
Cook Time1 hour 40 minutes
Total Time2 hours
Course: Main Course
Cuisine: American, Greek, Mediterranean
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
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!