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Platter with a Roasted Leg of Lamb, Red Wine Sauce, Roasted Asparagus and air fryer fingerling potatoes

Herb Roasted Leg of Lamb + Red Wine Sauce

The perfect Easter dinner entrée! Herb Roasted Leg of Lamb is covered in herbs and garlic and cooked with wine and broth.
1 from 1 vote
Prep Time 1 hr
Cook Time 1 hr 30 mins
Rest 15 mins
Total Time 2 hrs 45 mins
Course Dinner, Easter, Holiday Meals, lunch, Main Course, Meat+Fish


  • Food chopper
  • Digital meat thermometer
  • Roasting pan with rack


  • Semi-boneless leg of lamb 5-7 lbs
  • 12 cloves garlic
  • 2, 1/2 ounce clamshell of rosemary leaves removed from the stems and roughly chopped
  • 1, 1/2 ounce clamshell of thyme leaves removed from the stems and roughly chopped
  • 2 tbsp salt
  • 1/2 tbsp black pepper
  • 1 tsp crushed red pepper flakes
  • Zest + Juice of 1 lemon
  • 1/4 cup olive oil
  • Bottle of dry red wine I used Malbec but use what you got or what you like!
  • 2 cups chicken broth plus maybe 1 more cup if the liquid cooks down in the oven


  • Pat the lamb so that it is dry. Set it aside.
  • Add the garlic to the food chopper and chop until finely minced. Then add the herbs (rosemary and thyme), salt, black pepper, lemon zest, and crushed red pepper. Pulse the chopper until everything is combined. Stir in the olive oil. The mixture should almost look like pesto.
  • Rub the garlic + herb mixture all over the lamb. Let it sit on the counter to come up to room temperature for about 30 minutes to an hour.
  • Preheat oven to 450°.
  • Using a roasting pan with a rack pour 2 cups of the wine and all of the broth into the bottom of the pan. Place the lamb, fat side up, on the rack.
  • Insert a digital meat thermometer into a meaty part of the roast, avoiding the bones. I highly recommend using a digital meat thermometer when cooking for large holiday meals. If you are like me, you are doing a dozen things at once to get ready for your meal. Using a digital thermometer that can alert you when the meat reaches a specific temp takes out the guesswork of when the meat is done!
  • Cook at 450° for 30 minutes. Then reduce the heat to 350°. Cook for about 1 - 1.5 hrs or until the it reaches your desired temperature. Here is a quick temp guide: 125°F for rare, 130°F-135F° for medium-rare, 135°F-140°F for medium, and 155°F-165°F for well-done.
  • While it is cooking check that the liquid in the pan hasn't cooked away. Add more chicken broth (1/2 cup at a time) if needed.
  • Once the roast has reached your desired temp, remove it from the oven. Take the rack out of the pan and lightly tent the roast with foil. Let it rest for 15 minutes.
  • Take the roasting pan with the wine and broth mixture and heat it up on the stove over medium heat. Add in the rest of the wine and the juice of the lemon, and bring to a subtle boil and then reduce. Let the alcohol cook off while the meat is resting.
  • After the wine sauce has reduced for about 10 minutes, pour it into glass jar or large glass measuring cup. Use a spoon to skim off any fat from the surface. Then transfer the sauce into a serving dish.
  • Carve the leg of lamb and serve with your favorite holiday/celebration side dishes!
Keyword Easter dinner, Easter lunch, Easter recipe, garlic, herbs, holidayrecipes, lamb, leg of lamb, red wine, roast lamb