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Roast Lamb with Wine Gravy

Roast Lamb with Wine Gravy

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
Michelle

Michelle

This recipe was passed down from my mom. I love lamb and this recipe shows it off. Serve with roasted potatoes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 682 kcal
  • 34%
  • Fat:
  • 41.6 g
  • 64%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 66.7 g
  • 133%
  • Cholesterol:
  • 228 mg
  • 76%
  • Sodium:
  • 526 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Season the lamb leg to taste with salt and pepper. Place into a metal roasting dish, and drape with the bacon slices. Roast the lamb in the preheated oven for 45 minutes or until the desired doneness, turning once.
  3. Combine the breadcrumbs, green onions, garlic, and parsley in a small bowl. Sprinkle into the roasting dish over the meat drippings, then return the dish to the oven, and continue baking until the breadcrumbs have toasted to a golden brown, 7 to 10 minutes.
  4. Remove the baking dish from the oven; set the lamb leg onto a plate, and cover with aluminum foil. Allow the lamb to rest in a warm spot for 10 minutes. Meanwhile, place the baking dish onto a burner on the stove over medium-high heat. Pour in the wine and beef stock, and bring to a simmer. Reduce the heat to medium-low, and cook for 5 minutes. Slice the lamb leg, and serve with the wine gravy.
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Reviews

ELISE1MDS
15

ELISE1MDS

4/14/2009

The flavor of the meat in this recipe is really good, but the cooking time is way, way, WAY off!!! At 45 minutes, my leg of lamb, which was only THREE pounds, was only about half done. I think the recipe meant to say cook 45 minutes, turn, and cook 45 minutes more. That'd be more accurate, though I'm still thinking it'd be a pretty rare dish. It took almost 2 hours for mine to cook. My family (including my carnivorous dad) really thought it came out very moist and loved the flavor, though, so I will make it again just keeping in mind that it takes a lot longer to cook. The gravy is kind of grainy because of the bread crumbs, but the meat almost doesn't need it. Next time I may just add some beef broth to the drippings and thicken it a bit and call it good.

Lonestar
6

Lonestar

11/18/2009

I love gravy. When I used this recipe I replaced the wine with 1/2 cup of red wine. Parsley became optional. Then to thicken I used a little Veloutine (Instant Thickener).

Punki J
5

Punki J

4/21/2011

This recipe is truly amazing! Several of the calculations are REALLY off. First of all, a 5 pound lamb serves a lot more than 4 people, unless you're feeding sumo wrestlers. Second of all, like a turkey or other roast, you can't fully cook 5 pounds of meat in 45 minutes. You do need about 1 hour per pound of meat. In light of needing about 5 hours to cook, I recommend that you add the bacon somewhere in the last 1/2 hour of cook time.

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