Lamb in Red Wine


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This is a delicious way to serve lamb. The red wine really brings out some real flavor!

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Serving Size / Yield

6-8 servings


  • 5-lb. leg of lamb
  • 2 garlic cloves
  • 1 Tbs. oil
  • salt
  • black pepper
  • ground ginger
  • 2 onions
  • 2 carrots
  • 4 Tbs. unsalted butter
  • 3-4 sprigs thyme
  • 1 1/4 C. dry red wine

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Remove the thin membrane and excess fat from the lamb. Peel the garlic and cut each clove into 3 or 4 slivers. With the point of a sharp knife, make small incisions in the meat and press the garlic into these. Rub the lamb with the oil, a little salt and freshly ground pepper, and dust with ginger. Peel the onions and carrots and chop them coarsely. Melt the butter in a roasting pan and quickly brown the meat over moderate heat to seal in the juices. Remove the butter until golden. Spoon the vegetable mixture into a large oven proof dish. Add the thyme and place the meat on top. Cover with a lid or foil. Cook the meat in the center of an oven preheated to 425 degrees for 25 minutes, then pour in the wine and lower heat to 350 degrees for 1-1 1/4 hours. Baste 2-3 times with the wine. Remove the lamb and keep it warm on a serving dish in the oven. Strain the cooking juices and boil them briskly until they have reduced by about 1/3. Remove any fat by drawing paper towels over the surface or skim off the fat with a spoon. Heat the juices through and correct seasoning. Serve roast potatoes and young carrots, tossed in chopped parsley, with the lamb. Pour the pan juices into a sauceboat and serve separately as a gravy.

Serve with: Carrot-Parsley Salad

Reviews (1)

  • Confusing recipe. Why brown meat in roasting pan and then cook it in some other pan? What does "remove the butter until golden" mean? Huh?

    Flag as inappropriate Lakelady100  |  April 21, 2011

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