How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Barbecued Lamb, Sonoma Style?

You need 10 ingredients. The key ingredients include: ¾ cup olive oil, ½ cup red wine vinegar, ½ cup cabernet sauvignon wine, 1 (4 ounce) canchopped green chilies, and more.

Is Barbecued Lamb, Sonoma Style suitable as meat & poultry?

Yes, Barbecued Lamb, Sonoma Style falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Barbecued Lamb, Sonoma Style?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barbecued Lamb, Sonoma Style Recipe

Name: Barbecued Lamb, Sonoma Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup olive oil; ½ cup red wine vinegar; ½ cup cabernet sauvignon wine; 1 (4 ounce) canchopped green chilies; 6 garlic cloves, chopped; 4 teaspoons italian seasoning; 2 tablespoons hot mustard; 1 (6 lb) leg of lamb, boned and butterflied; 1 (8 ounce) can tomato sauce; 3 tablespoons honey

Try this homemade Barbecued Lamb, Sonoma Style recipe the whole family will love. Made with olive oil, red wine vinegar, cabernet sauvignon wine and gre…

This Barbecued Lamb, Sonoma Style relies on simple, everyday ingredients such as olive oil, red wine vinegar, cabernet sauvignon wine and garlic cloves, chopped. It comes together quickly and makes 4 servings, at about 850 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

Barbecued Lamb, Sonoma Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions