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
Units
Scale
- 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
