Mouthwatering Roast Leg of Lamb – A True Taste Sensation!

Are you tired of the same old roast lamb recipe every year? Are you a fan of rich and flavorful gravies? Then I have the perfect recipe for you: Roast Leg of Lamb with Red Wine Gravy! This recipe is guaranteed to impress your guests and bring new life to the classic lamb dish.

The herb-crusted leg of lamb is roasted to perfection, producing succulent and tender meat that will melt in your mouth. The red wine gravy is the perfect complement, adding depth and richness to the dish. It’s not just any gravy; it’s a wine sauce made with tomato paste, herbs, onions, and garlic.

This recipe may seem intimidating, but fear not! With simple ingredients and easy-to-follow instructions, you’ll be a master chef in no time. Plus, this recipe allows for plenty of substitutions and variations to fit your preferences.

So fire up your oven, uncork a bottle of red wine, and get ready to impress your taste buds with this unforgettable Roast Leg of Lamb with Red Wine Gravy recipe.

Why You’ll Love This Recipe

Roast Leg of Lamb With Red Wine Gravy
Roast Leg of Lamb With Red Wine Gravy

Are you tired of the same old roast lamb recipe? Look no further than this mouth-watering Roast Leg of Lamb with Red Wine Gravy Recipe! Trust me, it’s worth getting excited about.

First off, nothing beats the deep, rich flavor that red wine brings to the table. The combination of red wine and dijon mustard serves as a fantastic marinade for the lamb, giving it a robust flavor profile that will make your taste buds dance with excitement.

Secondly, this recipe is incredibly versatile. You can choose to make it with a boneless leg of lamb or braised lamb shanks – either way, the slow cooking method yields tender, juicy meat that simply melts in your mouth. And if you’re feeling adventurous, you can add your own unique twist by trying out different variations in herbs and spices or even substituting ingredients to suit your taste.

Finally – the piece de resistance – who can resist a delicious gravy? Our easy-to-follow recipe makes a rich and flavorful gravy using the pan juices from roasting the lamb combined with red wine, tomato paste and fresh rosemary. Pour it over the lamb or mashed potatoes for an unbeatable combination that will be sure to leave your guests impressed.

So why not try this recipe tonight and elevate your dinner game to the next level? Trust me, this Roast Leg of Lamb with Red Wine Gravy Recipe is everything you want in a meal – comforting, delicious and perfect for any special occasion.

Ingredient List

 Aromatic Rosemary Sprigs Ready to Infuse the Meat
Aromatic Rosemary Sprigs Ready to Infuse the Meat

Leg of Lamb: Select a bone-in leg of lamb that weighs about 5 pounds.

Red Wine: A dry red wine such as Pinot Noir works well in this recipe. Avoid very expensive wines, a mid-range one that has good acidity and tannins should be great.

Olive Oil: Use high-quality olive oil to marinate the lamb and roast it. Extra-virgin olive oil is preferable.

Garlic Cloves: You’ll need a couple of garlic cloves to infuse a deep and rich flavor into your roast.

Onion: One large onion is required which will be roasted alongside the lamb to give extra flavor to the gravy.

Dried Rosemary: A tablespoon of dried rosemary will complement the other flavors and add an earthy taste to your lamb leg.

Lemon Juice: Squeeze fresh lemon juice and marinate the meat for at least an hour so that it tenderizes and allows the flavors of the marinade to penetrate.

Tomato Paste: A tablespoon of tomato paste adds a bold flavor to the red wine sauce.

Cornstarch: To thicken up the gravy you’ll also need some cornstarch.

Red Wine Stock: Use a cup of red wine stock for every cup of red wine used in the recipe.

Substitutions and Variations: If you’re not fond of leg lamb, substitute with boneless lamb, lamb chops or braised lamb shanks. Additionally, you can create an herb-crusted leg by mixing Parmesan cheese, breadcrumbs, herbs like parsley, rosemary, thyme or dill as a coating option for your roast. Another alternative would be to use Dijon mustard in place of tomato paste for a milder tasting sauce.

The Recipe How-To

 It's All in the Seasoning: Coarse Salt, Black Pepper, and Garlic
It’s All in the Seasoning: Coarse Salt, Black Pepper, and Garlic

Now that you have the ingredients readily available, let’s start preparing this savory and delicious roast leg of lamb with red wine gravy recipe.

Step 1: Prepare the Roast

Preheat the oven to 375°F (190°C). In a small bowl, mix together 2 cloves of minced garlic, 1 tablespoon of olive oil, 1 tablespoon of Dijon mustard, 1 tablespoon of tomato paste, 2 teaspoons of dried rosemary, and a squeeze of fresh lemon juice.

Rub this mixture over the surface of the leg of lamb. Place the lamb in a roasting pan and roast for 15 minutes.

Step 2: Prepare the Red Wine Gravy

While the lamb is roasting, prepare your red wine gravy. In a saucepan, heat a tablespoon of olive oil over medium heat. Add in one finely chopped onion and sauté until softened, about 5-6 minutes. Add in chopped garlic cloves and sauté for another minute.

Next, add in 1/4 cup of cornstarch and stir to combine. Gradually pour in 2 cups wine stock while whisking constantly to avoid lumps. Add in some fresh rosemary, salt and pepper to taste.

Step 3: Finish Cooking

After the first 15 minutes of cooking, lower the heat to 325°F(160°C) for another hour or until your meat thermometer reads 145-155°F(63-68°C) when inserted into the thickest part.

Remove from oven and tent loosely with foil to rest for 15 minutes before carving. During this time, add some pan juices into your gravy and stir.

Step 4: Serve

Once ready, carve your leg of lamb into thin slices and arrange them on a serving platter alongside the red wine gravy sauce.

Garnish with some more sprigs of fresh rosemary and serve it hot with your favourite accompaniment. Enjoy this delicious meal!

Substitutions and Variations

 The Main Event: A Perfectly Roasted Leg of Lamb with a Crispy Golden Crust
The Main Event: A Perfectly Roasted Leg of Lamb with a Crispy Golden Crust

When it comes to cooking, there’s always room for a little experimentation. This recipe is no different, and there are plenty of substitutions and variations you can try to customize this roast leg of lamb with red wine gravy recipe to your liking.

One substitution you could make is using different herbs in the herb crust for your lamb. Instead of rosemary, try using thyme or oregano for a different flavor profile. If you don’t have tomato paste on hand, you could substitute it for a tablespoon of ketchup.

For those who prefer a milder taste, you can substitute the Pinot Noir wine for a beef broth or vegetable broth. Though the red wine in this recipe adds an intense flavor to your gravy sauce, it’s not always everyone’s preferred taste.

If you’re feeling more adventurous, you could also try braising lamb shanks instead of roasting them. Braised lamb chops or shank recipes work really well and have no bones like the lamb leg roast does. The lamb chops and shank are slow-cooked in a flavorful liquid bath, which makes them melt in your mouth.

If you’re looking for some variety in flavors but want to stick with roasting, another variation could be herb-crusted lamb instead of leg of lamb roast. You can mix herbs like thyme, rosemary, paprika all together as a rub-in seasoning on each side of your boneless lamb roast.

In lieu of cornstarch, use flour or arrowroot powder as a thickener for the sauce; and if you’d like to give the dish more added tanginess, add 1 tablespoon Dijon mustard while preparing the sauce.

Regardless of what changes you make with this recipe or any recipe for that matter always remember, the best cooks don’t just follow the recipe; they make it their own by trying substitutions, variations and experimenting their creative culinary skills!

Serving and Pairing

 Savor the Juiciness of the Tender Lamb Meat
Savor the Juiciness of the Tender Lamb Meat

Once your roast leg of lamb with red wine gravy is fully cooked and ready to serve, you can make it truly shine by pairing it with the right sides and drink.

Firstly, I recommend serving the lamb with seasonal roasted vegetables such as carrots, parsnips, and Brussel sprouts. You can also add a fresh green salad on the side for some extra vitamins.

As for wine pairing, the obvious choice would be red wine, given that your recipe already involves red wine in the gravy. A medium-bodied Pinot Noir would be perfect to bring out the flavors of the lamb without overpowering it. If you prefer white wine, a full-bodied Chardonnay would pair nicely with the roasted vegetables.

For those who prefer beer, a traditional English Pale Ale or Indian Pale Ale will cut through the richness of the lamb.

If you’re looking to go beyond alcoholic drinks, I recommend going for a fruity sparkling water or mocktail, with flavors such as grapefruit or pomegranate. The acidity and freshness of these drinks complement the dish beautifully.

Finally, no meal is complete without some bread on the table. Warm crusty bread pairs perfectly with any savory meat dish and can be used to soak up any remaining gravy.

Serving this roast leg of lamb alongside these complementary sides brings out its best flavors and elevates your entire dining experience.

Make-Ahead, Storing and Reheating

 A Rich Red Wine Gravy to Drizzle Over the Lamb
A Rich Red Wine Gravy to Drizzle Over the Lamb

Once you’ve mastered the art of creating a perfectly roasted leg of lamb, you’ll want to keep enjoying it for days to come. Fortunately, this recipe is straightforward enough to allow for some make-ahead preparation and easy storage.

For those who want to be efficient in their cooking, you can prepare the roast leg of lamb a day ahead by following the recipe instructions and then refrigerating it in a sealed container. To reheat it, place the leftover lamb in a baking dish or roasting pan and cover with foil. Bake at 325°F for about 25 minutes or until hot all the way through.

If you have more leftovers than you can possibly eat in one sitting, then you can store them in an airtight container in the fridge for up to three days. To reheat, use the same method as above, but add some reserved juices from roasting to help keep the meat moist.

Another option is to use any leftover meat to make some delicious sandwiches the next day. Simply slice some bread or baguette and layer with slices of the roasted lamb, fresh arugula leaves, and your favorite condiments – like dijon mustard or tomato paste.

The red wine gravy can also be made in advance and kept refrigerated until needed. You can store it for up to four days in an airtight container. Just reheat it over medium heat on the stove top, bit by bit adding some extra stock or wine to thin it out as needed.

Overall, with a little bit of planning ahead, this delicious herb crusted leg of lamb will provide you with multiple meals and lots of opportunities for experimenting with new flavors and textures.

Tips for Perfect Results

 A Glass of Red Wine to Complement the Dish
A Glass of Red Wine to Complement the Dish

Achieving the perfect roast leg of lamb with red wine gravy recipe can seem challenging, but with a few tips and tricks, your dish will be a surefire hit. Here are some of the best tips to ensure that your roast leg of lamb with red wine gravy turns out perfectly every time.

First and foremost, always use fresh herbs when possible. Dried herbs can be substituted, but they won’t provide the same depth of flavor. In this recipe, dried rosemary is used, but you can certainly substitute fresh rosemary if you have it on hand.

Another tip is to allow the meat to rest after cooking. This step is often overlooked, but it’s crucial for ensuring that your roast leg of lamb is tender and juicy. Letting the meat rest will also allow the juices to redistribute throughout the meat, resulting in a more flavorful dish.

When making the red wine gravy, be sure to scrape up all of the browned bits from the bottom of the roasting pan. These bits are loaded with flavor and should not go to waste. They will add depth and richness to your red wine sauce.

If you want to make a larger batch or have leftovers, consider doubling or tripling the recipe. The leftover roast lamb can be used in various dishes such as sandwiches or stews. You can also freeze any leftover gravy for later use.

For those who prefer a lighter sauce, use Pinot Noir instead of red wine. Pinot Noir has a lighter taste and lower tannin content than most red wines, making it perfect for this dish.

Finally, remember that practice makes perfect! Don’t be discouraged if your first attempt isn’t perfect. The more you prepare this recipe, the easier it will become to achieve perfect results every time.


Before wrapping up this recipe article, let’s pause and take a look at some frequently asked questions about making roast leg of lamb with red wine gravy. If you’re having any concerns or doubts about the ingredients or the process, don’t worry, I’ve got you covered. Below are some clarifications to help you make the perfect roast leg of lamb with red wine gravy that will impress your family and friends. Let’s dive in!

Can you use red wine when cooking lamb?

Pairing food with wine can be a nuanced art. For a rich and decadent roast, bold and robust red wines like Petite Syrah or Zinfandel would do the job. However, for a lighter meal, a more subtle red like Pinot Noir or Chianti would be better suited. It’s all about finding the perfect balance.

What is the best red wine for roast leg of lamb?

When it comes to pairing wine with lamb, Pinot Noir and Rosé are excellent choices. If the lamb roast or leg is cooked to medium or medium-well, it is advisable to select a wine with high tannin levels, such as Cabernet or Zinfandel, to complement the robust flavors of the dish.

How to cook lamb leg in wine?

I recommend pouring a mixture of wine and stock into the tray surrounding the succulent lamb before popping it into the oven. Wait for 20 minutes before lowering the temperature to 130C fan and leave it to roast for around 4 to 4 ½ hours. While it’s cooking, occasionally spoon some of the pan juices over the lamb to keep it moist and flavorful. If the tray starts to look a bit parched, just add a little more wine or stock to keep the meat juicy.

What type of wine is best for roast lamb?

When it comes to pairing wine with lamb, the perfect match can be found in the bold flavor of red wines. Among them, cabernet sauvignon, Bordeaux, and Chianti stand out due to their rich notes that complement the meat. However, if you’re a fan of white wine, don’t worry. A flavorful gewürztraminer or a hefty California chardonnay can also make a delicious addition to the table.

Bottom Line

In conclusion, this roasted leg of lamb with red wine gravy recipe is the perfect dish to elevate any occasion. The succulent and juicy meat is complemented by the rich and flavorful wine sauce that is perfect for dipping, pouring or smothering.

With simple ingredients that can easily be found in your local grocery store, this recipe can be mastered by even the most novice cooks. And with substitutions and variations available, you can customize this dish to suit your taste preferences.

Whether you’re hosting a large dinner party or enjoying a cozy night in with loved ones, this roasted leg of lamb with red wine gravy recipe is sure to impress. So go ahead and give it a try, and watch as your guests rave about this delicious and savory dish.

Roast Leg of Lamb With Red Wine Gravy

Roast Leg of Lamb With Red Wine Gravy Recipe

Although I personally prefer my lamb done Greek-style with lots of garlic and oregano, this way of preparing it is nice also. I make shepherd's pie from the leftover meat and gravy.
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Prep Time 30 mins
Cook Time 2 hrs
Course Main Course
Cuisine European
Calories 1021.4 kcal



  • 1 (4 lb) short-cut leg of lamb
  • 3 cloves garlic, slivered
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried rosemary

Red Wine Gravy

  • 1 small onion, minced
  • 1/2 cup red wine
  • 1 cup beef stock
  • 1 tablespoon cornstarch
  • 1 teaspoon tomato paste
  • salt and pepper


  • Using a sharp knife, remove the thin membrane and most of the fat from the lamb.
  • Cut about 25 tiny slits all over the lamb; insert the garlic slivers.
  • Combine the oil, lemon juice and rosemary; brush over the lamb.
  • Let stand at room temperature for 30 minutes.
  • On a greased rack in a roasting pan, roast the lamb in a 325 degree F oven for 1-3/4 to 2 hours, 25 to 30 minutes per pound, or until the meat thermometer registers 140 degrees F for rare or 160 degrees F for medium.
  • Remove the lamb to a platter; cover loosely with foil and let stand for 15 minutes.
  • To make the gravy, skim the fat from the pan.
  • Add onion and cook over medium heat, stirring often, for 4 minutes or until softened.
  • Pour in the wine and bring to a boil over medium-high heat; boil for 1 minute, stirring to scrape up the brown bits.
  • Add the stock and return to the boil; cook 2 to 3 minutes or until reduced to about 1 cup.
  • Mix the cornstarch with 1 tablespoon water; stir into the stock mixture and cook, stirring, for 1 minute or until thickened.
  • Blend in the tomato paste.
  • Taste and adjust the seasoning with salt and pepper.
  • Strain if desired.
  • Slice the lamb and serve with the gravy.

Add Your Own Notes


Serving: 384gCalories: 1021.4kcalCarbohydrates: 5.8gProtein: 85.4gFat: 68.1gSaturated Fat: 27.3gCholesterol: 303.9mgSodium: 467.3mgFiber: 0.4gSugar: 1.2g
Keyword < 4 Hours, Canadian, Lamb/Sheep, Meat, Oven, Roast, Very Low Carbs
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