Tested till perfect Roast Leg of Lamb with Red Wine Jus
Roast Leg of Lamb with Red Wine Jus
Photography by Jodi Pudge

Roast Leg of Lamb with Red Wine Jus

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2010

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 6 minutes
  • Cook time 1hour 45 minutes
  • Portion size 8


  • 3 lb 3lbbone-in leg of lamb
  • 2 2cloves garlic, slivered
  • 2 tsp 2tspsalt
  • 1 tsp 1tspdried Italian herb seasoning
  • 1/2 tsp 1/2tspcoarsely ground pepper
  • 2 tbsp 2tbspolive oil
  • 1-1/2 cups 1-1/2cupssodium-reduced beef broth, (approx)
  • 1 cup 1cupred wine
  • 2 tsp 2tspcornstarch
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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 Information Per serving: about

cal 353 pro 25g total fat 14g sat. fat 3g
carb 29g fibre 2g chol 70mg sodium 1,299mg
potassium 800mg

% RDI:

calcium 2 iron 19 vit C 17 folate 13
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