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Perfect Slow-Roasted Leg of Lamb Recipe with Garlic Rosemary and Red Wine Jus for Easy Gourmet Dinner

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A simple yet elegant slow-roasted leg of lamb seasoned with garlic and rosemary, served with a rich red wine jus. This recipe delivers tender, juicy meat with minimal fuss, perfect for special occasions or comforting weeknight dinners.

Ingredients

Scale
  • 4–5 pounds leg of lamb, bone-in or boneless, trimmed of excess fat
  • 6–8 cloves garlic, thinly sliced or minced
  • 3–4 sprigs fresh rosemary, finely chopped
  • 3 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 cup dry red wine (240 ml), medium-bodied like Merlot or Cabernet Sauvignon
  • 1 cup beef or lamb stock (240 ml)
  • 2 tablespoons unsalted butter (optional, for finishing the jus)
  • A few sprigs fresh thyme

Instructions

  1. About 30 minutes before roasting, take the leg of lamb out of the fridge to reach room temperature.
  2. In a mixing bowl, combine the sliced garlic, chopped rosemary, olive oil, salt, and pepper to form a fragrant paste.
  3. Using a sharp knife, make shallow cuts all over the surface of the lamb to allow the rub to penetrate.
  4. Massage the garlic-rosemary mixture all over the lamb, including into the cuts. Place sprigs of thyme under and around the lamb in the roasting pan.
  5. Preheat the oven to 275°F (135°C) for slow roasting.
  6. Place the lamb on a rack in the roasting pan. Insert a meat thermometer into the thickest part, avoiding bone. Roast for about 3 to 3.5 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
  7. Remove the lamb from the oven, tent loosely with foil, and let rest for 20-30 minutes to allow juices to redistribute.
  8. While the lamb rests, pour off excess fat from the roasting pan, leaving browned bits behind. Place the pan on the stove over medium heat. Add the red wine and stock, scraping up the browned bits with a wooden spoon. Simmer until reduced by half.
  9. Whisk in butter for richness and season the jus with salt and pepper as needed.
  10. Carve the lamb against the grain into thick slices. Spoon the red wine jus over the top or serve on the side.

Notes

Bring the lamb to room temperature before roasting for even cooking. Use a meat thermometer to ensure perfect doneness. Rest the lamb after roasting to keep it juicy. The red wine jus made from pan drippings adds essential flavor and richness. For dairy-free, omit butter in the jus and use olive oil instead. You can also sear the lamb before roasting at a higher temperature to reduce cooking time, but slow roasting yields a more tender result.

Nutrition

Keywords: slow-roasted leg of lamb, garlic rosemary lamb, red wine jus, easy gourmet dinner, roast lamb recipe, tender lamb, holiday lamb, comfort food

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