Red Wine Roast Lamb

Got a leg of lamb to roast this weekend? Try this recipe, even if you aren’t a fan of red wine.

To cook your lamb leg in this way you will need a large flameproof cast iron casserole pot with a lid (a dutch oven). My pot is a 29cm (12 inch) oval shape and easily fits a 1.7kg (3.7 lbs) lamb leg.

My husband has decided that this is his latest favourite roast. I don’t mind, as it is simple to prepare and relatively quick to cook. It also gives great left-over lamb for sandwiches!

If you want to serve your lamb with roast vegetables like I have, then cook these separately.

Ingredients – easily serves 4:

  • 1 tbsp oil
  • 1.7kg /3.7 lbs leg of lamb, bone in
  • 3 onions, sliced
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 300ml/10 oz red wine (any kind)
  • 2 teaspoons dried rosemary
  • 1 garlic clove, crushed
  • 2 tbsp plain (all purpose) flour
  • your favourite roast vegetables, to serve


  • Heat your oven to 200C/180C fan forced/390F.
  • Put the oil in your casserole pot and place on your stovetop. Heat the oil then add the lamb to the pot. Brown the lamb over a high heat, turning regularly until browned all over. Turn off the stovetop and remove the lamb to a plate.
  • Add the onions, carrot and celery to the casserole pot then place the lamb on top.
  • Mix the red wine, dried rosemary and garlic in a jug and then pour over the lamb.

  • Put the lid on the pot and cook the lamb in the oven for 30 minutes.
  • Turn the oven down to 180C/160C fan forced/350F and cook the lamb for another 60 minutes.
  • Remove the pot from the oven and place the lamb on a plate. Cover the lamb loosely with foil and leave to rest for 15-30 minutes.
  • Meanwhile, place the casserole pot back on the stovetop and whisk the flour into the remaining liquid. Cook for 5 minutes, or until the gravy starts to thicken.
  • Remove the carrot and celery chunks from the gravy then carefully pour into a jug.
  • Carve your lamb leg and serve with roast vegetables and the gravy.
  • Enjoy!

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6 Responses to Red Wine Roast Lamb

  1. Yuuum, lammmmmmb! We do a similar thing with beef but this looks much lovelier!

  2. I also love the roasted potatoes on the side. Take care, BAM

  3. Pingback: Australia Day: Recipe round-up for your BBQ | Recipe Adaptors

  4. Pingback: Blast from the Past: Easter Recipe Favourites | Recipe Adaptors

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