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Leg of Lamb

Leg of Lamb
Recipe Date:
April 30, 2018
Serving Size:
Cook Time:
Imperial (US)
  • 5 cloves of garlic, minced
  • 1/4 cup mushrooms, chopped very fine
  • 3 sprigs rosemary
  • Salt and pepper to taste
  • Dried rosemary
  • For the sauce
  • 7 mint leaves
  • 1 cup Pinot Noir
  • 1/2 cup chicken stock
  • 1/2 cup beef stock

I like to bone the leg so I can add herbs/garlic etc. to the center before roasting. So I recommend that you have your butcher bone the leg and cut the bone in half and take it with you. Mince 5 cloves of garlic and chop ¼ cup of mushrooms very fine. Rub the leg with olive oil then salt, pepper and rub the garlic on the inside then spread the mushrooms over the garlic and add 3 springs of rosemary and close with twine. Salt and pepper the outside and rub with dry rosemary. Place the roast and bone on a roasting pan, preheat oven or grill to 350 degrees and roast until internal temperature reaches 220 degrees for medium rare (15 to 20 min per lb). Remove from oven and rest while making the gravy.


For Lamb Gravy


  • 6-8 mint leaves
  • 1 cup Pinot Noir
  • ½ cup chicken stock
  • ½ cup beef stock


Chop 6-8 mint leaves finely and put into the roasting pan and then place the roasting pan on high heat, add 1 cup of Pinot Noir (most people think it ok to use lesser quality wine to cook with but for best results use the same wine you will drink). Bring to a boil while scraping the bits of lamb off the bottom of the pan in order to get into solution. Add the bone from the leg, ½ cup of chicken stock and ½ cup of beef stock to the pan. Reduce heat bringing to a simmer and reduce the volume to 1 and ½ cups. Skim fat off the surface as needed, strain into a gravy boat and serve with the thinly sliced lamb and slurp some Pinot Noir, just like heaven.