The recipe and photography for this post was provided by Heinen’s partner, Chef Billy Parisi.
Celebrate your spring holiday with this traditional delicious Herb and Garlic Roasted Leg of Lamb with Red Wine Sauce.
Preparing for a large number of guests can be stressful, but as long as you keep it simple and do as much work ahead of time, then the day of the event should be a breeze. This Herb and Garlic Roasted Leg of Lamb with Red Wine Sauce is not only easy to make, but you can also do a few things the day before to get ready.
A leg of lamb can be intimidating to make because it’s a large piece of meat. Remember that lamb is full flavored and extremely tender, so you don’t have to worry about cooking it in the oven for hours on end. To help enhance the flavor of the lamb, a simple herb and garlic rub does just the trick.
The day before your event, you can make the herb and garlic rub and hold it in the refrigerator overnight. Simply add the garlic, rosemary, thyme, parsley and olive oil to a food processor and process on high speed until it becomes like paste. From there, transfer the herb paste to a container and keep it in the refrigerator until the next day.
To prepare the lamb, be sure to truss it using butcher’s twine. This will help make sure the lamb holds its shape and seal in the juices to ensure it stays tender and flavorful. Add the lamb to a large roasting pan and rub it down on all sides with the herb and garlic paste and then season the lamb on all sides with salt and pepper. Bake the lamb for 2 hours, slice and serve alongside a simple red wine pan sauce.
Herb and Garlic Roasted Lamb with Red Wine Sauce
Prep Time: 5 minutes
Cook Time: 2 hours
For the Lamb
- 12 garlic cloves
- ½ cup of fresh rosemary leaves
- ½ cup packed parsley leaves
- ½ cup of roughly chopped fresh thyme with sprigs
- 3 tablespoons olive oil
- 8-pound trussed leg of lamb
- Salt and pepper to taste
For the Sauce
- 2 finely minced cloves of garlic
- 1 peeled and small diced shallot
- 1 cup of red wine
- 2 cups of beef stock
- Salt and pepper to taste
- Preheat the oven to 350°.
- Add the garlic, rosemary, parsley and thyme to a food processor and pulse on high while drizzling in olive oil until it becomes a paste. Set aside.
- Place the trussed leg of lamb into a large roasting pan and coat it on all sides with the herb and garlic paste and season the lamb on all sides generously with salt and pepper.
- Bake the lamb in the oven for 110-120 minutes or until it reaches an internal temperature of 140°. Do not overcook.
- Remove the pan from the oven and set the roasted leg of lamb on a serving platter. Remove the twine.
- Remove ½ of the pan drippings from the roasting pan and discard them. Place the roasting pan on the cook top over medium heat and add in the minced garlic and diced shallot and saute for 2 minutes.
- Deglaze with red wine and cook over high heat until the amount of liquid has been reduced by ½.
- Add in the beef stock and cook on high heat until the amount of liquid has been reduced by ½. Season with salt and pepper and serve alongside the roasted lamb.