Oven-Roasted Herbed Leg of Lamb

Hiver 2015
food and drink

BY: Lucy Waverman

Roasting lamb on the bone gives a juicier result as bones always add flavour to meats. Lamb legs are irregular in size, and thinner pieces will be well done while the rest will be pink. Lamb fat congeals at a low temperature so make sure you use hot plates.

1 lamb leg (5 lbs/2.2 kg) on the bone
Salt and freshly ground pepper
1 tsp (5 mL) chopped garlic
2 tsp (10 mL) dried rosemary or
1 tbsp (15 mL) chopped fresh rosemary
1 tsp (5 mL) dried thyme or
1 tbsp (15 mL) chopped fresh thyme
2 tbsp (30 mL) chopped fresh sage
2 tsp (10 mL) grated lemon rind
¼ tsp (1 mL) hot smoked Spanish paprika
¼ cup (60 mL) olive oil

½ cup (125 mL) Shiraz (or other red wine)
½ cup (125 mL) cranberry juice
2 cups (500 mL) beef or chicken stock, homemade or low salt
1 tbsp (15 mL) unsalted butter
Salt and freshly ground pepper

1 Place lamb in a large dish and season well with salt and pepper. Combine garlic, rosemary, thyme, sage, lemon rind and paprika in a bowl. Whisk in olive oil. Massage thoroughly into lamb leg and leave to marinate for 30 minutes.

2 Preheat oven to 450°F (230°C).

3 Place lamb on a rack in a roasting pan. Turn on broiler and broil lamb for 2 minutes a side. Turn oven heat back to 450°F (230°C) and roast for 30 minutes. Reduce heat to 300°F (150°C) and continue to roast for another 1½ to 1¾ hrs or until lamb is pink at its thickest part.

4 Place lamb on a carving board to rest while you make the sauce. Remove and discard any fat from roasting pan. Place pan over medium-high heat. Add Shiraz and juice. Bring to a boil, stirring in any little brown bits on the base of the pan, and boil for 2 to 5 minutes or until reduced by three-quarters. Add stock and bring to boil, reducing until ½ cup (125 mL) remains, about 7 to 10 minutes. Whisk in butter and remove from heat. Season with salt and pepper if needed.

5 Slice lamb from the knuckle end into thin slices. Serve with sauce and Pan-Roasted Roots (recipe follows).

Serves 6


These are cooked in a large sauté pan instead of the oven. The texture is creamy and the taste is incredible.

2 tbsp (30 mL) olive oil
2 tbsp (30 mL) butter
½ butternut squash, peeled and cut into 2 inch (5 cm) pieces
2 large carrots, peeled and cut into 2 inch (5 cm) pieces
½ rutabaga, peeled and cut into 2 inch (5 cm) pieces
2 parsnips, peeled and cut into 2 inch (5 cm) pieces
1 head of garlic, cloves separated and peeled
Salt and freshly ground pepper
1 tbsp (15 mL) finely chopped parsley

1 Add oil and butter to a large pan over medium heat. When butter is melted, stir in vegetables and garlic to coat. Season with salt and pepper.

2 Cover and cook for 12 to 15 minutes, stirring occasionally, or until vegetables are tender and edges are golden. Uncover and cook for 5 more minutes to crisp them up.

3 Remove from heat and stir in parsley.

Serves 4

What to Serve