Roast Leg of Lamb with Rosemary and Garlic
A juicy leg of lamb studded with garlic and rosemary.
- Time
- 105 min
- Serves
- 6
- Skill
- Easy
- Heat
- None
- Diet
- Non-vegetarian
Pairing at a glance
The pairing logic
Roast lamb with herbs is a classic partner for mature, savoury reds.
DRINK WITH THIS
Wine
La Rioja Alta Gran Reserva 904
Medium-bodied dry red · Gran Reserva · 13.5%
Mellow, savoury Rioja and lamb are an old marriage.
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Château Lafite Rothschild
Full-bodied dry red · Pauillac · 13.0%
Elegant cassis and cedar suit a roast leg.
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Château Léoville-Barton
Full-bodied dry red · Saint-Julien · 13.5%
Classic claret with lamb, traditional and reliable.
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Rules used: Complement — Similar flavours that echo and support each other. Contrast — Opposites that balance: sweet against spicy, acid against rich. Cut — Tannin or acidity that slices through fat and richness. Echo — One shared flavour or ingredient links the plate and the glass. Cleanse — Bubbles, acidity or cold that refresh the palate between bites. Regional — What grows together goes together: same place, same table. Learn more →
HOW TO MAKE IT
Ingredients · serves 6
Method · prep 15 min · cook 90 min
- 1
Heat the oven to 200°C (390°F). Stab the lamb all over and push in garlic and rosemary.
- 2
Rub with oil, salt, pepper and lemon zest.
- 3
Roast 20 minutes, reduce to 170°C (340°F) and cook about 1 hour for pink, to taste.
- 4
Rest 20 minutes under foil and make gravy from the pan juices with stock.
Cook’s tipResting the meat keeps it juicy.
MORE FOR THE TABLE
Please enjoy responsibly. Pairings are suggestions based on classic flavour principles, not rules. Check ingredients for allergies and cook meat and poultry thoroughly.