roasted leg of lamb with red wine reduction by amanda haas


  • 8 Pound Leg of Lamb, Bone-In

  • 10 Clove Garlic, Peeled and Thinly Sliced

  • 3 Tablespoon rosemary, chopped

  • 2 Teaspoon chopped thyme

  • 2 Tablespoon olive oil

  • 1 Tablespoon kosher salt

  • 1/2 Teaspoon black pepper

  • 1 Cup red wine

  • 3 Tablespoon Butter, unsalted

  • To Taste salt and pepper




Rinse lamb leg with water and pat dry. Using a sharp paring knife, create 20 1-inch slits all around the leg of lamb that are 1-inch deep. Place a sliver of garlic into each slit.


Combine the chopped rosemary and thyme with the olive oil, salt, and pepper. Using your hands, coat the lamb evenly with the herb oil.


Gently wrap lamb in saran wrap, place on a tray, and refrigerate for at least 4 hours to overnight. One hour before grilling, remove the lamb from the refrigerator.


Remove the plastic wrap and place the lamb on a roasting rack above a large roasting pan. Pour the red wine and stock into the bottom of the pan, ensuring the liquid does not touch the meat. If it is close, only use half of the wine and stock.


When ready to cook, set the temperature to High and preheat for 15 minutes. Place the lamb in its roasting pan directly on the grill grate and roast for 20 minutes.


Reduce the heat to 350℉ and roast another hour or more, about 10 to 12 minutes per pound or until the temperature reaches 130℉ when a meat thermometer is inserted into the thickest part of the leg away from the bone.


Remove the meat from the grill and loosely tent with foil on a cutting board. Allow to rest for 15-20 minutes.


Meanwhile strain the juices from the pan into a medium saucepan removing any excess fat that has dropped into the pan. Bring the juices to a boil, reduce to a simmer, and cook until it can coat the back of a spoon, about 10 minutes.


Whisk in the butter and taste, adding more salt and pepper as needed.Carve the lamb and serve with the red wine jus. Enjoy! *Cook times will vary depending on set and ambient temperatures.

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