The moment you pull this perfectly roasted leg of lamb from the oven, the intoxicating aroma of garlic, rosemary, and that rich red wine jus fills the kitchen, and suddenly everyone appears as if by magic. There’s something about a beautifully cooked leg of lamb that signals a truly special occasion – the bronze exterior, the tender pink center when sliced, and that incredible flavor that only comes from slow roasting with fresh herbs and garlic. Every Easter when I bring this to the table, there’s always a moment of reverent silence before everyone breaks into enthusiastic praise!

I first started making this rosemary-garlic leg of lamb years ago when I wanted to create a truly memorable Easter dinner tradition for our family. After several attempts at perfecting the recipe, this version has become our gold standard – the one that John specifically requests every year. Around here, we call it our “special occasion lamb” because it feels celebratory while actually being surprisingly simple to prepare.

Why This Recipe Works

In reality, what makes this leg of lamb so incredible is the perfect balance of flavors and cooking technique. The marinade of fresh rosemary, garlic, lemon, and olive oil infuses the meat with aromatic herbs that complement the natural sweetness of the lamb. The long, slow roasting method ensures that the lamb cooks evenly and remains juicy throughout.

Of course, the red wine jus is what takes this dish from excellent to extraordinary! As it reduces, the wine melds with the lamb drippings to create a silky, rich sauce that has incredible depth of flavor. I couldn’t resist adding a touch of honey to balance the acidity of the wine and bring out the natural sweetness of the lamb. The best lamb nights are when there’s just enough jus left for John to sneakily mop up with a piece of bread when he thinks no one is looking!

Key Components Breakdown

Essential Ingredients

Leg of lamb (5-7 pounds) – Bone-in for the most flavor, though boneless works well too. If possible, ask your butcher for a leg that’s not too heavily trimmed of fat, as this helps keep the meat moist during roasting.
Fresh rosemary – A generous amount, about 1/4 cup when chopped. The woody, piney aroma is classic with lamb.
Garlic (8-10 cloves) – Yes, it’s a lot, but the mellowing that happens during roasting creates an incredible flavor.
Lemons – Both juice and zest add brightness that cuts through the richness of the lamb.
Good olive oil – Use the best you can afford for the marinade; it makes a difference.
Dry red wine – A full-bodied wine like Cabernet Sauvignon or Merlot creates the best jus. Choose something you’d enjoy drinking with the meal.
Fresh herbs – In addition to the rosemary, some fresh thyme adds complexity to both the marinade and the jus.
Honey – Just a touch to balance the acidity of the wine and enhance the natural flavors.
Shallots – These provide a more delicate flavor than onions for the jus.
Dijon mustard – A small amount adds depth to the jus without overwhelming it with mustard flavor.

Equipment Needed

Roasting pan with rack – The rack keeps the lamb elevated so it roasts evenly.
Meat thermometer – Absolutely essential for perfect doneness. An instant-read digital thermometer is best.
Food processor or mortar and pestle – For creating the marinade paste.
Butcher’s twine – For trussing the lamb if using a boneless leg.
Fine mesh strainer – For straining the jus to silky perfection.
Carving board with juice groove – To catch all those flavorful juices when carving.
Sharp carving knife – Makes slicing much easier and gives you more presentable results.

The Technique Section

Critical Steps

Creating the perfect herb paste is the foundation of exceptional flavor. I combine the rosemary, garlic, lemon zest, olive oil, salt, and pepper in a food processor and pulse until it forms a rough paste. This ensures the flavors are evenly distributed throughout the lamb. If you don’t have a food processor, a mortar and pestle works wonderfully too – it just requires a bit more elbow grease!

Properly prepping the lamb before marinating makes a huge difference. I make small, deep incisions all over the meat and stuff them with some of the herb paste. This allows the flavors to penetrate deep into the lamb, not just on the surface. The first time I made this, I skipped this step and while the lamb was good, it didn’t have that incredible infused flavor throughout that makes this recipe special.

Bringing the lamb to room temperature before roasting is non-negotiable! I remove it from the refrigerator at least an hour before it goes in the oven. This ensures even cooking – when you put cold meat directly into the oven, the exterior can overcook before the interior reaches the proper temperature. Aliana always gets a kick out of “lamb naptime” (what we call this resting period) before it goes in the oven.

Creating the perfect red wine jus requires patience. After removing the lamb to rest, I pour off excess fat from the roasting pan but keep all those flavorful browned bits (the fond). The pan goes directly on the stovetop where I sauté the shallots before adding wine to deglaze, scraping up all those caramelized bits. The key is letting it reduce enough to concentrate the flavors – usually by about half. Straining it before serving gives that silky restaurant-quality finish that makes everyone think you spent all day in the kitchen.

Temperature and Timing

For perfectly roasted lamb, your oven should be set to 325°F (165°C) after an initial 20 minutes at 425°F (220°C). This high-heat start creates a beautiful crust on the exterior before settling into the slow roast that keeps the interior juicy and tender.

The most reliable indicator of doneness is internal temperature. For medium-rare (which I find perfect for lamb), aim for 130-135°F (55-57°C) at the thickest part away from the bone. The temperature will rise another 5-10 degrees during resting, bringing it to the ideal 135-140°F range.

Speaking of resting – this step is crucial! Allow the lamb to rest, loosely tented with foil, for at least 20-30 minutes before carving. This allows the juices to redistribute throughout the meat. Jack always tries to sneak a piece early, but I’ve taught him that patience rewards us with much juicier, more flavorful meat!

For a 5-7 pound leg of lamb, the total cooking time is approximately 1 hour 30 minutes to 2 hours, depending on your preferred doneness and the exact size of your roast. But always go by temperature, not time – that’s the secret to perfectly cooked lamb every time.

Troubleshooting Guide

Common Issues

Lamb is tough: This is almost always due to overcooking. Invest in a good meat thermometer and remember that lamb continues cooking during the resting period.

Jus is too thin: If your jus hasn’t reduced enough, simply continue simmering until it reaches the desired consistency. Patience is key!

Jus is too acidic: A touch more honey can balance the acidity. Add it gradually, tasting as you go.

Uneven cooking: If some parts are perfect while others are undercooked, your roast may have been cold in spots when it went into the oven. Make sure to allow sufficient time for it to come to room temperature evenly.

The first Easter I made this for John’s family, I was so nervous about undercooking the lamb that I accidentally overcooked it. The jus saved the day! It added enough moisture and flavor that no one noticed the lamb was slightly past medium. Now I rely on my trusty thermometer and have perfect results every time. Even my mother-in-law asked for the recipe – the ultimate compliment!

Variations and Adaptations

Seasonal Options

While perfect for Easter, this leg of lamb can be adapted year-round:

Spring version: Add fresh mint to the herb paste for a classic springtime flavor.
Summer adaptation: Incorporate lemon slices under the lamb while roasting and serve with a fresh herb gremolata for brightness.
Fall twist: Add dried cranberries to the jus during the final minutes of reducing for a seasonal touch.
Winter holiday version: Include a cinnamon stick and star anise in the jus for warm, holiday-inspired notes.

Dietary Modifications

This recipe is naturally dairy-free, but if you’re looking to make other modifications:

Lower fat: Trim excess visible fat from the lamb before marinating, though keep some for flavor.
Red wine alternatives: If you prefer not to use alcohol, you can substitute pomegranate juice or beef stock with a splash of balsamic vinegar for depth of flavor.
Herbs variations: Tarragon, mint, or oregano can be substituted for some of the rosemary if you prefer a different herb profile.
Sweetener options: Maple syrup or fig jam can replace the honey in the jus for different flavor notes.

Storage and Make-Ahead

One of the best things about this recipe is that much of it can be prepared in advance! The herb paste can be made up to 2 days ahead and stored in an airtight container in the refrigerator. The lamb can be marinated for up to 24 hours before cooking, which actually improves the flavor.

Leftover lamb will keep in the refrigerator for up to 3 days and is delicious cold or gently reheated. I often slice it thinly for incredible sandwiches the next day. The jus can be refrigerated separately; it will gel when cold due to the natural collagen from the lamb drippings, but simply reheat it gently and it will return to its liquid state.

If you want to freeze leftovers, wrap the meat tightly in freezer-safe wrap and store for up to 2 months. The jus can also be frozen in small containers or ice cube trays for easy portioning. Thaw overnight in the refrigerator before reheating slowly with a splash of water or stock to maintain moisture.

FAQ

Can I use a boneless leg of lamb?

Absolutely! A boneless leg works beautifully and is easier to carve. Just make sure to truss it with butcher’s twine to maintain an even shape for cooking, and adjust your cooking time slightly (it usually cooks a bit faster than bone-in).

What’s the best wine to use for the jus?

Use a dry, full-bodied red wine that you would enjoy drinking. Cabernet Sauvignon, Merlot, or Syrah/Shiraz all work wonderfully. Avoid very tannic wines as they can become bitter when reduced.

Can I make this in a slow cooker?

While you can adapt this for a slow cooker, you won’t get the same exterior crust that makes roasted lamb so delicious. If using a slow cooker, I recommend browning the lamb in a hot pan first, then cooking on low for 6-8 hours.

What sides pair well with this lamb?

My family loves it with roasted potatoes (which can cook alongside the lamb during the last hour), asparagus or green beans, and a fresh spring salad. Aliana always requests my honey-glazed carrots too!

Closing Thoughts

The best part about serving this rosemary-garlic leg of lamb isn’t just the incredible flavor – it’s the way it brings family together around the table for a truly special meal. There’s something about a beautifully presented roast that creates a sense of occasion, even if it’s just a Sunday dinner.

What I love most about this recipe is that while it looks and tastes like something from a high-end restaurant, it’s actually quite approachable to prepare. The key is quality ingredients and patience with the process. The red wine jus elevates the entire dish, turning even slightly imperfect lamb into something spectacular!

If you try this recipe for your Easter dinner (or any special occasion), I’d absolutely love to see how it turns out! Tag me on Pinterest @mealmia so I can see your beautiful creation, and follow me at https://pinterest.com/mealmia for more special occasion recipes that will make you the star of any family gathering!

Rosemary-Garlic Leg of Lamb with Red Wine Jus

Author: Mia

Print Recipe

Description

A show-stopping roast featuring tender leg of lamb infused with fresh rosemary and garlic, served with a silky, rich red wine reduction – perfect for Easter dinner or any special occasion!

Prep Time: 20 minutes (plus 4-24 hours marinating) | Cook Time: 1 hour 45 minutes | Rest Time: 30 minutes | Total Time: 2 hours 35 minutes (plus marinating) | Servings: 8-10

Instructions

Make the herb paste: In a food processor, combine garlic, rosemary, thyme, lemon zest, olive oil, salt, pepper, and Dijon mustard. Pulse until it forms a rough paste.
Prepare the lamb: Pat the lamb dry with paper towels. Using a sharp knife, make 1-inch deep incisions all over the meat, about 1-2 inches apart. Stuff some of the herb paste into these incisions, then rub the remaining paste all over the lamb.
Marinate: Place the lamb in a large dish or plastic bag, cover, and refrigerate for at least 4 hours or up to 24 hours for the best flavor.
Prepare for roasting: Remove the lamb from the refrigerator 1 hour before cooking to bring it to room temperature. Preheat oven to 425°F (220°C). Place the lamb on a rack in a roasting pan.
Roast the lamb: Roast at 425°F (220°C) for 20 minutes to develop a crust. Reduce oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches 130-135°F (55-57°C) for medium-rare, about 1 hour to 1 hour 30 minutes more, depending on size.
Rest the lamb: Transfer the lamb to a cutting board, tent loosely with foil, and let rest for 20-30 minutes before carving. The temperature will continue to rise to 135-140°F (57-60°C).
Make the jus: While the lamb rests, pour off excess fat from the roasting pan, leaving the browned bits. Place the pan over medium heat on the stovetop (if using a metal pan). Add the shallots and cook until softened, about 2 minutes.
Deglaze: Add the red wine, scraping up the browned bits from the bottom of the pan. Add the stock, rosemary, and thyme sprigs. Bring to a boil, then reduce heat and simmer until reduced by half, about 15-20 minutes.
Finish the jus: Stir in honey and adjust seasoning with salt and pepper. Strain through a fine-mesh sieve into a serving container. If using, swirl in the tablespoon of butter just before serving for added richness and shine.
Serve: Slice the lamb against the grain and serve with the warm red wine jus.

Notes:

For medium doneness, cook the lamb to an internal temperature of 140-145°F (60-63°C).
The herb paste can be made up to 2 days in advance and stored in an airtight container in the refrigerator.
If using a boneless leg of lamb, truss it with kitchen twine to maintain an even shape for cooking.
For an extra special presentation, garnish the platter with fresh herb sprigs and lemon slices.

Storage Tips:

Store leftover lamb in an airtight container in the refrigerator for up to 3 days. The jus can be refrigerated separately for up to 5 days or frozen for up to 3 months. Reheat lamb gently, covered, with a splash of the jus to maintain moisture.