Mouth-watering grilled lamb recipe for food lovers

Welcome to my kitchen, where today we’ll be cooking up a storm with a mouth-watering recipe for Grilled Leg of Lamb with Red Wine, Garlic, Mustard, and Sage. This recipe has been carefully crafted to deliver a perfectly balanced meal that will tantalize your taste buds and satisfy your hunger.

When it comes to preparing lamb, there are countless recipes out there to choose from. But what sets this recipe apart is the combination of flavors that come together in unique harmony. The sweetness of the lamb is perfectly complemented by the garlic and mustard, which are grounded by the earthiness of fresh sage. And let’s not forget the dry red wine that adds a sophisticated touch to bring everything together.

But don’t worry if you’re not an experienced chef – this recipe is designed to be easy to follow step-by-step, even for beginners. With just a little bit of effort and the right ingredients, you’ll be able to whip up a delicious meal that will impress your family and friends.

So join me on this culinary adventure and get ready to elevate your taste buds with this Grilled Leg of Lamb with Red Wine, Garlic, Mustard, and Sage recipe!

Why You’ll Love This Recipe

Grilled Leg of Lamb With Red Wine, Garlic, Mustard, and Sage
Grilled Leg of Lamb With Red Wine, Garlic, Mustard, and Sage

There are few meals as satisfying and impressive as a grilled leg of lamb with red wine, garlic, mustard, and sage. This recipe is perfect for those special occasions when you want to impress your dinner guests with something elegant and flavorful.

But what makes this recipe truly stand out is the unique combination of flavors that come together to create a taste experience that is both rich and savory. The dry red wine adds a touch of acidity that pairs perfectly with the garlic and mustard, while the fresh sage provides an earthy depth of flavor that rounds out the dish.

Furthermore, this recipe is incredibly versatile. You can serve the grilled leg of lamb with a wide range of side dishes or simply enjoy it on its own. It’s great for family dinners or for entertaining guests, making it a perfect choice for any occasion.

Finally, this recipe is surprisingly easy to prepare. Despite its complex flavors and elegant presentation, all you need are a few basic ingredients and some simple grilling techniques to bring it to life. Even if you’re not an experienced cook, you’ll be able to impress your guests with this delicious meal.

In conclusion, if you’re looking for a show-stopping meal that is both tasty and easy to prepare, look no further than this grilled leg of lamb with red wine, garlic, mustard, and sage. Whether you’re a seasoned grill master or just starting out in the kitchen, you’ll love the rich flavors and versatility of this classic dish. So be sure to add it to your recipe book today!

Ingredient List

“Succulent grilled leg of lamb marinated in red wine and herbs”

Here are the necessary ingredients to make this delicious Grilled Leg of Lamb With Red Wine, Garlic, Mustard, and Sage recipe:

  • 1 (7-pound) boneless leg of lamb
  • 3 garlic cloves, peeled and minced
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup chopped fresh sage
  • 1 shallot, finely chopped
  • 3/4 cup dry red wine such as Cabernet Sauvignon or Merlot
  • 1/3 cup Dijon mustard
  • 4 cups low-sodium beef broth
  • 2 cups water
  • 2 tablespoons unsalted butter at room temperature

For the marinade:

  • 1/3 cup olive oil
  • 1/4 cup red wine
  • 1/4 cup Dijon mustard
  • 1 tablespoon chopped fresh sage
  • 3 garlic cloves, minced

For the red wine sauce:

  • Reserved marinade
  • 1/2 cup chopped fresh sage
  • 3 cups low-sodium beef broth
  • 1 cup dry red wine such as Cabernet Sauvignon or Merlot
  • Shallots from the marinade (finely chopped)

In addition to these ingredients, salt and black pepper should be on hand to season the lamb.

The Recipe How-To

“The perfect centerpiece for your summer dinner party”

Let’s get started on the delicious Grilled Leg of Lamb With Red Wine, Garlic, Mustard, and Sage Recipe.

Preparing the Marinade

To start off, make the marinade by whisking together 1 cup of dry red wine, 1/2 cup extra-virgin olive oil, 5 chopped sage leaves, 3 cloves of garlic (finely chopped), 1 1/2 tbsp of dijon mustard, and a pinch of salt in a bowl. Reserve 1/2 cup of the marinade for basting later.

Marinating the Lamb

Take the boneless lamb leg or lamb rack (around 3-4 pounds) and score it deeply on both sides. Then put it in a large resealable plastic bag with three-quarters of the marinade. Squeeze out excess air and seal the bag tightly. Marinate in the refrigerator for at least 8 hours, but preferably overnight.

Roasting or Grilling

About an hour before cooking, remove the lamb from the fridge and let it come to room temperature. Preheat your grill or oven to about 375°F (190°C).

For roasting: Place lamb on a roasting rack set inside a roasting pan. Pour in low-sodium beef broth (about 1 cup) and add some fresh herbs such as rosemary or thyme to the broth. Roast for about 30 minutes per pound for medium-rare doneness. Baste with reserved marinade halfway through cooking time.

For grilling: Grease your grill grates with some unsalted butter or olive oil to avoid sticking. Remove excess marinade from lamb and place it directly over heat with fat side up if bone-in lamb racks. Cover grill and cook until browned, about 5-6 minutes per side for medium-rare doneness depending on thickness. Baste with reserved marinade during the last 5 minutes of cooking.

Resting and Slicing

Once done, remove from grill or oven and let lamb rest for at least 10 minutes before slicing. This will help the juices settle inside the meat and give you juicier slices. Serve it up as a roast leg with some of that garlic mustard sauce or as tasty grilled lamb chops that will make your mouth water.

Substitutions and Variations

“Fire up the grill and get ready for a flavor explosion”

Are you looking to make some changes or put your own spin on this recipe? Here are a few substitutions and variations you can try:

– Instead of leg of lamb, you can use lamb chops or a boneless lamb rack for a quicker version of the recipe.

– For those who prefer not to use alcohol in their cooking, you can substitute the dry red wine with beef stock or vegetable broth. Alternatively, you can use grape juice or cranberry juice as a non-alcoholic replacement to wine.

– If you’re not fond of mustard, you can omit it from the recipe altogether and add fresh rosemary for a similar depth of flavor.

– While garlic adds so much flavor to this recipe, if you’re not a fan, reducing the amount of garlic used is always an option.

– You can also substitute the sage with thyme, oregano, or rosemary to give this grilled leg of lamb a different flavor profile.

Keep in mind that any changes made may affect the final dish’s taste and texture. However, feel free to experiment and try new things until you find your perfect version!

Serving and Pairing

“A melt-in-your-mouth dish bursting with garlic and mustard”

When it comes to serving this grilled leg of lamb with red wine, garlic, mustard, and sage recipe, you can choose to present it as is on a platter or carve it into thick slices and serve it like a roast. This flavorful lamb is a perfect centerpiece for a dinner party, and you can pair it with many side dishes.

To balance out the richness of the lamb, consider serving a fresh arugula salad topped with lemon vinaigrette or whipped polenta drizzled with balsamic reduction. The acidity in both dishes will help to cut through the meat’s fatty flavors and cleanse your palate between bites. You can also serve grilled or roasted vegetables alongside the lamb, such as asparagus, sweet potatoes, or cherry tomatoes.

When it comes to pairing wine with grilled leg of lamb, it’s best to stick with a full-bodied red that can stand up to the meat’s intense flavors. A dry red wine such as Cabernet Sauvignon or Shiraz would be an excellent choice. With its bright fruit and intense tannins, the wine will complement the earthy notes of the lamb.

If you prefer something lighter than red wine, consider serving a dry rosé. This pink-hued wine has enough acidity to cut through the rich meat while still being light and refreshing enough for summer months.

In conclusion, this recipe offers versatility in terms of serving and pairing options. Whether you are having an intimate dinner or hosting a large gathering, this dish will undoubtedly impress your guests with its bold flavors and tender texture.

Make-Ahead, Storing and Reheating

“Let the aromas of roasting garlic and sage transport you to the Mediterranean”

If you’re planning to prepare this grilled leg of lamb recipe for a special occasion or dinner party, you’ll be glad to know that you can make it ahead of time. You can marinate the leg of lamb in the red wine, garlic, mustard, and sage mixture for up to 24 hours in advance. Simply store the marinated leg of lamb in the fridge until ready to grill.

If you have leftovers, don’t worry! This lamb recipe reheats beautifully. When storing leftover grilled leg of lamb, allow it to cool down first before transferring it to an airtight container. You can keep it refrigerated for up to four days or freeze for longer storage.

When reheating grilled leg of lamb, you can either reheat it in the oven or on the stovetop. To reheat it in the oven or toaster oven, preheat it to 350°F and place the lamb in an oven-safe dish. Cover the dish with aluminum foil, and bake for 15-20 minutes until warmed through.

To reheat on the stovetop, place slices of lamb in a pan with a little bit of butter over low heat until warmed through. Remember not to overcook your leftover grilled leg of lamb as it may dry out easily if heated for too long.

This recipe is perfect if you’re looking for a hassle-free party dish that can be made in advance and reheated without any loss of flavor or tenderness.

Tips for Perfect Results

“A mouthwatering entrée that will impress your guests”

Grilling a leg of lamb with red wine, garlic, mustard, and sage can be a daunting task for some. However, with a little guidance and some tips, you can achieve perfect results every time. Here are some tips that will help you reach grilling nirvana:

1. Marinating is key

Marinating your lamb in the red wine, garlic, mustard, and sage mixture overnight will tenderize the meat and infuse it with flavor. Make sure you’re using a small bowl to mix your marinade so that it’s easier to whisk the ingredients together.

2. Preheat your grill

Make sure your grill is nice and hot before you put the lamb on. This will ensure that it cooks evenly and prevents sticking to the grates.

3. Keep an eye on the internal temperature

The ideal temperature for a medium-rare lamb is 130-135°F. Use a thermometer to monitor the temperature of the meat as it cooks.

4. Use indirect heat

Direct heat can lead to uneven cooking and possible burning. By placing the lamb on a cooler part of the grill or using indirect heat, you’ll ensure that it cooks evenly without burning.

5. Don’t be afraid of basting

Basting your meat with its own juices or adding more marinade during cooking can create a beautiful glaze and add even more flavor.

6. Let it rest

Once your lamb is cooked, remove it from the grill and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat instead of running out when cutting into it.

Follow these tips, and you’ll have a perfectly cooked grilled leg of lamb with red wine, garlic, mustard, and sage every time!


Now that you know how to prepare this delicious grilled leg of lamb with red wine, garlic, mustard, and sage recipe, it’s time for some frequently asked questions. In this section, I’ll answer some of the most common inquiries about this dish and provide some helpful tips to ensure your meal turns out spectacularly.

Is Sage good for lamb?

Looking for a way to add a boost of flavor to your lamb dish? Consider marinating the meat with a mixture of wine, oil, garlic, herbs and seasonings. These ingredients, including the fragrant and savory essence of sage and thyme, can bring out the best in your Herb-Roasted Lamb Recipe. Remember, always be responsible when incorporating alcohol into your cooking. Let the flavors blend overnight for an even better taste experience.

What is the best red wine to cook leg of lamb in?

When choosing wine to pair with your meal, it’s important to consider the weight and flavor of the dish. For a rich, meaty main course like a slow-cooked leg of lamb, go for a full-bodied wine like a Petite Syrah or Zinfandel. If you’re opting for a lighter meal, a less intense red like Pinot Noir or Chianti will complement the flavors nicely. Additionally, it’s always a good idea to keep some Port, Sherry, Madeira, or Marsala in your wine collection as they are versatile and excellent for cooking.

Should leg of lamb be marinated before cooking?

To add flavor to a tender leg of lamb, one can use garlic, spices, and fresh herbs instead of relying on marination. It is important to keep track of the time, in case a marinade is used, and not exceed the suggested duration in the recipe.

How to cook lamb leg in wine?

To cook the lamb, the wine and stock should be poured into the tray, followed by a 20-minute bake time in the oven. Afterwards, reduce the temperature to 130C fan and roast for 4-4 ½ hours. Make sure to baste the lamb periodically with the pan juices and add a splash of liquid to the tray if it appears to be dry. Both wine and stock can be used as options.

Bottom Line

This grilled leg of lamb with red wine, garlic, mustard, and sage recipe is a masterpiece that will captivate your senses. The flavors are uniquely blended to provide a rich, velvety sensation in your mouth. As a sommelier, I assure you that the wine pairing is spot-on perfect.

If you’re looking for an impressive recipe to entertain your guests or want to add some variety to your usual dinners, this recipe offers customization possibilities with substitutions and variations.

The beauty of this recipe is its simplicity; you can easily achieve perfect results with just a few tips and tricks. The aroma of the lamb as it cooks on the grill is impossible to resist, and when served alongside roasted potatoes and carrots, it creates the ideal main course for a special occasion.

In conclusion, if you’re in search of a delicious lamb recipe that impresses by taste and aesthetic, this grilled leg of lamb with red wine, garlic, mustard, and sage recipe will be perfect. It’s an excellent dish to pair with full-bodied red wines such as Cabernet Sauvignon or Malbec. Trust me; your guests will fall in love with it!

Grilled Leg of Lamb With Red Wine, Garlic, Mustard, and Sage

Grilled Leg of Lamb With Red Wine, Garlic, Mustard, and Sage Recipe

Lovely lamb dish
No ratings yet
Prep Time 1 hr 30 mins
Cook Time 40 mins
Course Main Course
Cuisine Mediterranean
Calories 623.2 kcal


  • 1 cup dry red wine
  • 3/4 cup chopped shallot
  • 1/2 cup whole grain Dijon mustard
  • 1/3 cup plus 1 tablespoon finely chopped fresh sage
  • 1/4 cup olive oil
  • 3 garlic cloves, pressed
  • 7 lbs leg of lamb, boned, evenly flattened, outside fat partially trimmed (yields about 5 2/3 pounds)
  • 1 cup low sodium beef broth
  • 2 tablespoons chilled unsalted butter, cut into 1/2-inch cubes


  • Whisk wine, shallots, mustard, 1/3 cup chopped sage, oil, and garlic in medium glass bowl.
  • Transfer 1/2 cup marinade to small bowl; reserve for sauce.
  • Cover and chill.
  • Place leg of lamb in 2-gallon resealable plastic bag.
  • Pour remaining marinade into bag; seal.
  • Turn bag to coat, arranging lamb in 1 flat piece.
  • Place lamb in marinade on rimmed baking sheet. Chill overnight, turning occasionally.
  • Combine reserved 1/2 cup marinade and beef broth in small saucepan.
  • Boil until reduced to 3/4 cup, about 12 minutes.
  • Cool, cover, and chill.
  • Prepare barbecue (medium heat).
  • Remove lamb from plastic bag and transfer to large rimmed baking sheet with some marinade still clinging.
  • Open lamb like book and sprinkle on both sides with salt and pepper.
  • Transfer lamb to grill.
  • Cover and grill until charred and instant-read thermometer inserted into meat registers 135°F for medium-rare, about 10 minutes per side (some thicker pieces can be cut away from leg and grilled longer if desired).
  • Transfer to work surface; let rest 10 minutes.
  • Rewarm sauce.
  • Whisk in butter and remaining 1 tablespoon chopped sage.
  • Season to taste with salt and pepper.
  • Thinly slice lamb against grain. Transfer to platter.
  • Spoon some of sauce over. Garnish with fresh sage sprigs, if desired.

Add Your Own Notes


Serving: 319gCalories: 623.2kcalCarbohydrates: 3.8gProtein: 50gFat: 42.6gSaturated Fat: 17.3gCholesterol: 182.4mgSodium: 270.1mgFiber: 0.7gSugar: 0.4g
Keyword < 4 Hours, High In..., High Protein, Lamb/Sheep, Meat, Very Low Carbs
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