Mediterranean Roasted Leg of Lamb With Red Wine Sauce

“From Cooking Light.”

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Unroll roast; trim fat.
  3. Spread minced rosemary, 1/4 teaspoon salt, and garlic into folds of the roast.
  4. Reroll roast; secure at 3-inch intervals with heavy string.
  5. Sprinkle with 1/4 teaspoon salt and pepper.
  6. Drizzle with oil.
  7. Secure rosemary sprigs under strings on roast.
  8. Place roast on the rack of a broiler pan or roasting pan; insert meat thermometer into thickest portion of roast.
  9. Bake at 400° for 1 hour.
  10. Increase oven temperature to 425° (do not remove roast from oven).
  11. Bake an additional 20 minutes or until thermometer registers 140° (medium-rare) to 155° (medium).
  12. Place roast on a platter; cover with foil.
  13. Let stand 10 minutes for roast to reabsorb juices.
  14. (Temperature of roast will increase 5° upon standing.)
  15. Remove string and rosemary sprigs before slicing.
  16. Remove rack from pan.
  17. Combine 1/2 cup wine and cornstarch; set aside.
  18. Add 1/2 cup wine to drippings in pan; scrape pan to loosen browned bits.
  19. Combine drippings mixture and 1 cup wine in a saucepan; bring to a boil.
  20. Cook 5 minutes.
  21. Add 1/4 teaspoon salt and cornstarch mixture; return to a boil.
  22. Cook 1 minute or until thick, stirring constantly.
  23. Serve with lamb.

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