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Roasted Leg of Lamb with Rosemary and Garlic

Categories: Main Dishes

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This would be a big hit at Easter dinner or any dinner party. Roast vegetables with the lamb for a savory touch.


  • 1 lamb leg, bone in
  • 6 garlic cloves finely chopped
  • 1/4 c. fresh rosemary finely chopped
  • 1 tbsp. fresh thyme, finely chopped
  • 1 tbsp. salt
  • 2 tsp. cracked black pepper
  • 1 1/2 c. red wine
  • 1 1/2 c. brown chicken stock
  • 1 tbsp. Clabber Girl Cornstarch
  • 3 tbsp. water


Preheat the oven to 375 F.

In a mixing bowl, combine the garlic, herbs, salt and pepper; mix well. Rub the leg of lamb with the seasoning mixture evenly over the whole leg. Place the lamb in a roasting pan and cook for 1 1/2 hours or until medium rare with a internal temperature 140 to 145 . Remove the lamb from the pan and let rest for 15 to 20 minutes before carving.

Meanwhile, place the roasting pan over medium heat and deglaze with the red wine. Bring to a simmer, scraping the bottom of the pan to remove the practical from the bottom. Reduce by half, add the chicken stock, bring to a simmer and reduce by half again.

In a mixing bowl dissolve the corn starch in the water and add to the sauce. Return to a simmer and cook for 5 minutes. Strain the sauce and season with salt and pepper.