Mediterranean Roasted Leg of Lamb with Red Wine Sauce
Elevate your next dinner gathering with this show-stopping Mediterranean Roasted Leg of Lamb with Red Wine Sauce. This elegant dish features a bone-in leg of lamb infused with vibrant Mediterranean flavors, thanks to a fragrant herb marinade made with garlic, rosemary, thyme, lemon juice, and olive oil. Perfectly roasted to tender, juicy perfection, the lamb is complemented by a rich, velvety red wine sauce, simmered with stock and a hint of bay leaf for depth. With a preparation time of just 30 minutes and an impressive presentation, this savory centerpiece is ideal for special occasions or holiday feasts. Serve it with roasted vegetables or a crisp salad for a truly unforgettable meal. Keywords: Mediterranean leg of lamb, red wine sauce, roasted lamb recipe, holiday dinner ideas, flavorful lamb roast.
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Recipe Information
Ingredients
- 4 pounds bone-in leg of lamb
- 8 whole garlic cloves
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 cup red wine
- 1 cup beef or lamb stock
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 whole bay leaf
Instructions
Preheat your oven to 375°F (190°C).
Remove the leg of lamb from the refrigerator and allow it to come to room temperature for about 30 minutes.
In a small bowl, mix together chopped garlic, rosemary, thyme, olive oil, lemon juice, kosher salt, and black pepper to form a paste.
Using a sharp knife, make small incisions all over the lamb. Stuff these incisions with the herb paste, rubbing any remaining paste over the surface of the lamb.
Place the lamb on a roasting rack set inside a roasting pan. Insert an oven-safe thermometer into the thickest part of the meat, avoiding the bone.
Roast the lamb in the preheated oven for 1 hour and 30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Baste the lamb with its juices occasionally.
Remove the lamb from the oven, tent it with aluminum foil, and allow it to rest for 15-20 minutes before carving.
While the lamb rests, prepare the red wine sauce. In a saucepan over medium heat, melt the butter and whisk in the flour to create a roux. Cook for 1-2 minutes until light golden.
Slowly pour in the red wine, whisking constantly to avoid lumps. Add the beef or lamb stock and bay leaf.
Simmer the sauce for about 10 minutes, stirring occasionally, until it thickens. Remove the bay leaf and season to taste with salt and pepper.
Carve the lamb into slices and serve with the red wine sauce drizzled over the top or on the side.
Nutrition Facts
Calories |
6232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 492.1 g | 631% | |
| Saturated Fat | 198.9 g | 994% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1518 mg | 506% | |
| Sodium | 2851 mg | 124% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.8 g | ||
| Protein | 380.1 g | 760% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 5482 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
