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Leg of Lamb Roasted With White Wine and Herbs

The Editors
Yield
6 to 8 servings
Category
Meat
Course
Main Dish
Occasions
Easter Sunday
Preparation Method
Bake
Sources
The Nine Seasons Cookbook
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Elevate your Easter dinner or family gathering with the exquisite Leg of Lamb Roasted with White Wine and Herbs. This succulent dish combines tender lamb, aromatic herbs, and the subtle richness of white wine for an unforgettable dining experience. Roasted to perfection, the lamb exudes flavorful juices, creating a mouthwatering centerpiece that embodies the spirit of celebration. 

This recipe for Leg of Lamb Roasted with White Wine and Herbs is a favorite, and all thanks to a good neighbor who raised sheep and occasionally treated us to a roasting chicken or a cut of lamb.

He was the best kind of country neighbor. He plowed our driveway and showed me how to adjust the idle in my car’s engine. He raised chickens as well and shared his bounty. He insisted that the lamb be cooked right away, but I froze the meat for a special Easter meal. It’s perfect for any special occasion. 

Ingredients
6-pound leg of lamb
Salt and freshly ground pepper
1-1/2 cups dry white wine
1/2 cup olive oil
4 garlic cloves, minced
1 tablespoon dried oregano
1/2 teaspoon dried thyme
Juice of 1 lemon
rosemary or other fresh herbs, for garnish
Instructions
  1. Sprinkle the lamb with salt and pepper. Mix 1 cup of the white wine with the olive oil, garlic, herbs, and lemon juice. 
  2. Place the lamb in a dish and pour the marinade over. Rub it in well. Transfer the lamb and the marinade to a double plastic bag. Squeeze out all the air and seal with a twist tie. 
  3. Marinate for several hours or overnight. Bring the lamb to room temperature. Remove from the marinade and wipe dry. 
  4. Preheat the oven to 400 degrees. Insert a meat thermometer into the lamb. Place the lamb in a roasting pan and set in the oven to brown for 15 minutes. 
  5. Reduce the oven temperature to 350 degrees. 
  6. Add the remaining 1/2 cup wine to the marinade and baste frequently. 
  7. Roast to the desired degree of doneness. Allow 16 to 18 minutes per pound to reach an internal temperature of 140 degrees (rare); 20 to 25 minutes per pound to reach 160 degrees (medium); and 30 to 35 minutes to reach 170 degrees to 180 degrees (well done). 
  8. Allow the lamb to stand for 10 minutes before carving. Slice thinly. 
  9. Remove the fat from the pan juices. Correct the seasonings and serve the juices on the side. Garnish with fresh herbs.
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The Old Farmer's Almanac Editors

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Comments

Cathy Fortune (not verified)

5 years 6 months ago

This looks like a good recipe.

Krista Clouse (not verified)

7 years 7 months ago

I had lost this recipe - so glad you posted it! My family loves lamb prepared this way!