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
    Rosemary 20G
    $2.49 • Chq
  • 8 cloves garlic, halved
    Garlic (3PK)
    $2.69 • Chq
  • 1 onion, sliced
    Onions Vidalia 1EA
    $1.75 • Chq
  • 6 lbs. bone-in leg of lamb
    ONE Smartblend Adult Lamb Rice 2.7KG
    $14.44 • Chq
  • 1 Tbsp. Knorr® Bovril® Liquid Chicken Bouillon
  • 1 cup red wine
    Compliments Red Wine Vinegar 500ML
    $1.99 • Chq
  • 2 tsp. all-purpose flour
    Compliments Flour Whole Wheat 2.5KG
    $4.31 • Chq
  • 2 Tbsp. water
    Evian Spring Water Natural 1.5L
    $2.53 • 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.