Slow Roast Leg of Lamb With White Wine

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“This will fall off the bone and makes a lovely rich and intense gravy. You can use oregano instead of the rosemary.”
4hrs 30mins

Ingredients Nutrition


  1. Preheat the oven to 325°F.
  2. Pour the oil into a large, sturdy roasting tin and set it over the stove top.
  3. Slash the lamb with a sharp knife, use one of the sliced garlic cloves, and stick slivers into the meat.
  4. Season the lamb with salt and pepper then roll it in the flour.
  5. Brown the lamb all over in the hot oil for 5-10 minutes.
  6. Add the onions and cook for a further 5-10 minutes, turning the lamb and stirring the onions until both are nicely browned.
  7. Add the garlic, white wine, stock, rosemary and redcurrant jelly, bring to a simmer, transfer to the the oven and cook for 2 hours covered, basting now and again with the juices.
  8. Uncover and cook for another 1 1/2-2 hours, basting again at intervals.
  9. Take the lamb out of the tin and place on a large board to rest in a warm place.
  10. If needed skim off and reduce the pan juices, mash up the onions a bit.
  11. Cut the lamb into thick slices - you'll find the meat falls away from the bone so you may end up with more chunks than slices.

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