Rosemary Leg of Lamb with Red Wine Sauce

Temps & Portions
12 servings
1 hour 50 minutes temps de préparation =
10 minutes préparation +
1 hour 40 minutes cuisson
  • 1 small bunch fresh rosemary
  • 8 cloves garlic, halved
    La Maison Fresh Garlic Caesar Dressing & Dip 1.4L
    $7.90 • Chq
  • 1 onion, sliced
    Yellow Onions ~ 10LB
    $6.77 • Chq
  • 6 lbs. bone-in leg of lamb
    Kirkland Signature Australian Lamb Leg Boneless ~1.8KG
    $41.50 • Chq
  • 1 Tbsp. Knorr® Bovril® Liquid Chicken Bouillon
  • 1 cup red wine
    Red Rose Orange Pekoe Tea (300PK) 870G
    $9.83 • Chq
  • 2 tsp. all-purpose flour
    Olafsons Flour Tortillas ~ 36 x 62 g
    $7.90 • Chq
  • 2 Tbsp. water
    Evian Water 12PK 1L
    $20.35 • Chq
  • 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.
  • 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.
  • 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.
  • Tip: Pair each serving of this dish with healthy sides such as 1 cup of crisp green beans and 1 cup of roasted new potatoes.
  • Each serving of this dish is a good source of iron. *See Nutrition Information for saturated fat content.