Roasted Lamb with Red Wine Sauce

"We love eating lamb year-round, especially when it`s made following this recipe."
Preparation30 min.
Cooking120 min.
Тotal150 min.
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  • lamb - about 2.5 lb (1.2 kg) lamb shoulders, legs, etc.
  • garlic - 5 - 6 cloves
  • olive oil - 4 tablespoons
  • lemon juice - 1 tablespoon
  • honey - 1 tsp
  • rosemary - 1 tablespoon, dried
  • for the wine sauce
  • onions - 1 small head
  • red wine - 1 cup
  • beef broth - 1 1/2 cups
  • corn flour - 2 tablespoon
  • tomato paste - 1 tablespoon
  • black pepper - freshly ground
  • salt


Clean the lamb shoulder of membranes and fat, if any. Make 10-12 incisions with a knife and spike the meat with garlic cloves. Mix the olive oil, lemon juice, honey and rosemary together and brush the lamb thoroughly with this sauce. Leave it in a covered container to sit for awhile to get seasoned.

Transfer it into a greased tray and put it to bake in a moderately warm oven, at about 392°F (200 °C). Then move the roasted lamb to a large plate and wrap it in foil to smother for 15 minutes. Meanwhile, prepare the wine sauce by frying the chopped onion in a little oil until soft. Pour in the wine, bring to a boil until it begins to evaporate and pour in the broth.

Boil until the sauce is reduced to 1 cup. Dilute the corn flour with a little water and thicken the sauce with it. Add tomato paste and spices to taste. Stir and serve a portion of lamb, covered with wine sauce.


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