Roast Leg of Lamb with Red Wine Jus Roast Leg of Lamb with Red Wine Jus

Roast Leg of Lamb with Red Wine Jus 150 Image by: Roast Leg of Lamb with Red Wine Jus 150 Author: Canadian Living

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2010


  • 3 lbs bone-in leg of lamb
  • 2 cloves garlic slivered
  • 2 teaspoons salt
  • 1 teaspoon dried Italian herb seasoning
  • 1/2 teaspoon coarsely ground pepper
  • 2 tablespoons olive oil
  • 1 1/2 cup sodium-reduced beef broth (approx)
  • 1 cup red wine
  • 2 teaspoons cornstarch


Trim fat from lamb. Cut slits all over lamb; insert garlic sliver in each. Rub all over with salt, Italian seasoning and pepper. Drizzle with 1 tbsp (15 mL) of the oil. Place on rack in small roasting pan.

Roast in 400°F (200°C) oven for 30 minutes. Reduce temperature to 325°F (160°C). Whisk 1 cup (250 mL) of the broth with remaining oil; pour over lamb. Roast, basting with pan juices every 15 minutes and adding more broth if necessary, until medium-rare and meat thermometer registers 145°F (63°C), about 1-1/4 hours, or until desired doneness.Transfer to cutting board; let stand for 15 minutes before carving.

Add wine and remaining broth to pan juices; bring to boil on stove top over medium heat. Whisk cornstarch into 2 tbsp (25 mL) water and stir into pan; simmer until thickened. Strain and serve with lamb.

Nutritional facts Per serving: about

  • Sodium 1299 mg
  • Protein 25 g
  • Calories 353.0
  • Total fat 14 g
  • Potassium 800 mg
  • Cholesterol 70 mg
  • Saturated fat 3 g
  • Total carbohydrate 29 g


  • Iron 19.0
  • Folate 13.0
  • Calcium 2.0
  • Vitamin C 17.0
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Roast Leg of Lamb with Red Wine Jus