Roast lamb with red wine sauce


Roast lamb is another favorite of the Easter holiday and very easy to prepare.


7 lb lamb (leg of lamb on the bone)
1⁄4 c lemon juice (freshly sqeezed, about 4 tablespoons)
8 clv garlic (minced)
2 t pepper (coarsely ground black pepper)
1 T salt
2 c broth (lamb or chicken)
1 c wine (red wine)


  1. Preheat the oven to 400°F / 200°C.
  2. Rub the lemon juice over the leg of lamb. Evenly sprinkle on the garlic and rosemary, then shake the salt and pepper over the surface. Place in the oven on the middle rack and cook for 30 minutes. Then, reduce the temperature to 350°F / 175°C and cook for another hour.
  3. You can test the lamb by using a meat thermometer. It should read around 150°F / 65°C.
  4. Remove the lamb from the roasting pan and use for it the sauce.


  1. Add the herbs to the pan and sizzle for a moment.
  2. Pour the wine and stock into the pan.
  3. Warm over a medium fire on the stove and stir to combine with the lamb drippings. Simmer for a couple of minutes.
  4. Pour the sauce over the lamb and you're ready to go!


Prepare the red wine sauce while the meat is standing. Thicken the sauce with cornstarch or arrowroot, if you wish. About 1 level tablespoon cornstarch mixed with cold water or stock will result in a light sauce, 2 tablespoons will make a thick sauce. If thickened, serve the sauce on the side.

8 servings
Preparation time
Cooking time
Total time
2 hours