Roast Leg of Lamb With Garlic Rosemary Sauce Recipe

Name: Roast Leg of Lamb With Garlic Rosemary Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 to 6 lamb or veal bones; 3 carrots cut in chunks; 3 stalks celery, sliced; 1 head garlic, split; 1 onion, sliced; 1 bottle dry white wine; 2 quarts water; 2 tomatoes; 4 sprigs parsley; 2 sprigs rosemary; 1 bay leaf; Coarse salt and freshly ground pepper to taste; 2 tablespoons unsalted butter; Sprigs of fresh rosemary to garnish; 3 cloves garlic, minced; 2 tablespoons Dijon mustard; 1 tablespoon soy sauce; 1 tablespoon fresh rosemary leaves; 1/4 cup olive oil; 1 7- to 8-pound whole leg of lamb

Servings: persons

5 to 6 lamb or veal bones
3 carrots cut in chunks
3 stalks celery, sliced
1 head garlic, split
1 onion, sliced
1 bottle dry white wine
2 quarts water
2 tomatoes
4 sprigs parsley
2 sprigs rosemary
1 bay leaf
Coarse salt and freshly ground pepper to taste
2 tablespoons unsalted butter
Sprigs of fresh rosemary to garnish
3 cloves garlic, minced
2 tablespoons Dijon mustard
1 tablespoon soy sauce
1 tablespoon fresh rosemary leaves
1/4 cup olive oil
1 7- to 8-pound whole leg of lamb

1
The day before, preheat oven to 375 degrees.
2
Place the bones in the roasting pan and roast them until browned.
3
Add carrots, celery and the split garlic head and onion, spreading them over the bottom of the pan so they will brown.
4
Roast them for 5 to 10 minutes.
5
Using a slotted spoon or tongs, remove bones and vegetables and place them in large stockpot.
6
Add white wine, water, tomatoes, parsley, rosemary and bay leaf.
7
Simmer, uncovered, for 45 minutes.
8
Or until liquid has been reduced by a third in volume.
9
Remove bones and vegetables and strain stock into a smaller pot.
10
Continue reducing until you have a cup of liquid, which may take about 45 minutes.
11
Season to taste with salt and pepper.
12
The sauce can be prepared ahead of time up to this point and refrigerated until needed.
13
Prepare marinade for the lamb.
14
Mash garlic into a paste with mustard, soy sauce, rosemary leaves and olive oil.
15
Spread mixture over lamb, wrap in foil and refrigerate overnight.
16
Bring lamb to room temperature before roasting.
17
Roast the lamb on a rack in a preheated 350-degree oven for an hour and 15 minutes to one-and-a-half hours for pink, more for well done.
18
Rest lamb in a warm place for 15 to 20 minutes before carving.
19
Reheat sauce, correct seasoning, stir in butter and pour into heated sauce boat.
20
Garnish the lamb with sprigs of rosemary and serve.

1004

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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

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.

How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 5 to 6 lamb or veal bones, 3 carrots cut in chunks, 3 stalks celery, sliced, 1 head garlic, split, and more.

Yes, Roast Leg of Lamb With Garlic Rosemary Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

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

That's it — enjoy your meal!

Roast Leg of Lamb With Garlic Rosemary Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions