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Slow-Roasted Tender Rosemary Roasted Leg of Lamb with Garlic and Red Wine
Your new favorite no-fuss weekend Rosemary Roasted Leg of Lamb. This lamb roast brings big flavor with little effort.
A cozy oven-baked Rosemary Roasted Leg of Lamb with red wine that’s tender, juicy, and wonderfully simple to make. Perfect for dinners, gatherings, and home cooks who love flavorful slow-roasted meals.
If you’ve been craving a slow-roasted dinner that fills your kitchen with a warm, cozy smell, this Rosemary Roasted Leg of Lamb is the kind of recipe you’ll want to keep around. It’s simple, hearty, and perfect when you want something that feels a little special without a lot of fuss.
Why You Will Love and Enjoy Rosemary Roasted Leg of Lamb
- It’s extremely easy, but it tastes like you spent all day on it
- The rosemary, garlic, and red wine give the lamb a rich, full flavor
- The slow roast keeps the meat tender and juicy
- It’s great for family dinners, holidays, or a weekend treat
- The leftovers taste even better the next day
Rosemary Roasted Leg of Lamb
- Prep Time: 10 minutes
- Resting Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 40 minutes
- Yield: 6–8 servings depending on size 1x
- Category: Meat Recipes
- Method: Easy
Description
This rosemary and red wine roasted leg of lamb is slow-cooked until tender and full of rich flavor. A simple, cozy roast perfect for holidays, Sunday dinners, and anyone who loves rustic home cooking.
Ingredients
- 1 leg of lamb
- 2 garlic cloves, chopped
- 4 tablespoons olive oil
- 1 cup red wine
- 4 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire spices
- Beef stock, as needed
- Salt and pepper, to taste
- Fresh rosemary
Instructions
- Rub the leg of lamb all over with salt, pepper, and the 2 tablespoons of Worcestershire Spices.
- Drizzle on the 4 tablespoons olive oil and massage it in so the lamb gets a nice, even coat.
- Sprinkle the 2 chopped garlic cloves and plenty of fresh rosemary across the top.
- Pour the 1 cup red wine and 4 tablespoons balsamic vinegar over the lamb.
- Roast uncovered at 325°F (165°C) for 2–3 hours, adding beef stock whenever the pan looks dry.
- When the lamb is done, let it rest for 30 minutes before slicing.
- Spoon those rich pan juices over the slices and enjoy.
Notes
Created, Prepared, Tasted, and Tested by Denzy
A slow-roasted Rosemary Roasted Leg of Lamb with garlic and rosemary for hearty family dinners.
You will enjoy Rosemary Roasted Leg of Lamb for its simple yet elegant flavor. Slow roasting with garlic, rosemary, and red wine makes the meat tender, juicy, and full of rich, aromatic taste. Perfect for family dinners, cozy weekends, or any time you want a special, fuss-free meal. Each slice is savory and satisfying, giving a comforting and memorable dinner experience.
Lamb and mutton
Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, Ovis aries. A sheep in its first year is a lamb, and its meat is also lambing.
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