Roasted Lamb with Red Wine Sauce

Roasted Lamb with Red Wine Sauce

Rosi TrifonovaRosi Trifonova
Roasted Lamb with Red Wine Sauce
Preparation30 min.
Cook120 min.
Тotal150 min.
"We love eating lamb year-round, especially when it`s made following this recipe."


  • 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

How to cook

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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