Rosemary Leg of Lamb with Red Wine Sauce

Time & Servings
12 servings
1 hour 50 minutes ready time =
10 minutes preparation +
1 hour 40 minutes cooking
Ingredients
  • 1 small bunch fresh rosemary
  • 8 cloves garlic, halved
    Garlic (3PK)
    $0.87 • Ea
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  • 1 onion, sliced
    Fresh Gourmet Garlic Pepper Crispy Onions Fresh Gourmet Garlic Pepper Crispy Onions Crunchy Toppings (1PK)
    $3.36 • Ea
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  • 6 lbs. (3 kg) bone-in leg of lamb
    Pedigree Meaty Loaf With Real Chicken & Lamb 630G
    $2.36 • Ea
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  • 1 Tbsp. (15 mL) Knorr® Bovril® Liquid Chicken Bouillon
    Knorr Sidekicks Pasta Chicken 126G
    $1.66 • Ea
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  • 1 cup (250 mL) red wine
    Red Rose Orange Pekoe Tea Bags (72PK)
    $8.29 • Ea
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  • 2 tsp. (10 mL) all-purpose flour
    Five Roses Never Bleached All Purpose Flour 2.5KG
    $4.49 • Ea
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  • 2 Tbsp. (30 mL) water
    Evian 1.5L
    $2.79 • Ea
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Directions

1. Preheat oven to 425° F (220° C). Break off eight 1-in (2.5 cm) pieces from rosemary sprigs; set aside. Set aside 8 garlic halves. Arrange onion, remaining rosemary and garlic in roasting pan, then top with lamb fat side up. Make eight 1-in (2.5 cm) deep cuts in lamb; stuff cuts with reserved garlic and rosemary. Season lamb with black pepper and rub with Knorr® Bovril® Liquid Chicken Bouillon. Roast 30 minutes.

2. Reduce oven temperature to 350° F (180° C) and roast an additional 1 hour 10 minutes or until meat thermometer reaches 145°F (63°C) for medium rare. Remove lamb to serving platter and keep warm.

3. Remove rosemary sprigs from pan and discard. Skim fat from pan drippings. Add wine and cook over medium heat, stirring occasionally, 5 minutes or until reduced slightly. Strain and return to pan. Combine flour and water in small cup; stir into pan and cook over medium heat, stirring constantly, until slightly thickened, about 2 minutes. Serve gravy with sliced lamb.

Calories 290 , Calories from Fat 80 , Total Fat 9 g, Saturated Fat 3.5 g, Trans Fat 0 g, Cholesterol 165 mg, Sodium 160 mg, Total Carbs 2 g, Dietary Fiber 0 g, Sugars 0 g, Protein 48 g, Vitamin A 0 %, Vitamin C 2 %, Calcium 2 %, Iron 20 %