Tested till perfect Wine-Roasted Boneless Leg of Lamb

Wine-Roasted Boneless Leg of Lamb

Leg of lamb is always welcome on an entertaining menu, and a boneless roast takes away any worries about carving. Anchovies are a classic partner to lamb; they melt onto the surface, adding a lively but not at all fishy flavour (omit if desired). Serve with rice pilaf or roasted potatoes and a Belgian-endive-and-watercress salad.

By The Canadian Living Test Kitchen

Recipe2 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1 1boneless leg of lambboneless legs of lamb, (about 3 lb/1.5 kg)
  • 4 4cloves garlic, crushed
  • 4 tsp 4tspsweet paprika
  • 1 tbsp 1tbspchopped fresh rosemary
  • 1 tbsp 1tbspvegetable oil
  • 3/4 tsp 3/4tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 cup 1cupred wine
  • 8 8anchovy filletanchovy fillets
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Untie lamb and lay flat on work surface; trim off any fat. In small bowl, mix together garlic, paprika, rosemary, oil, salt and pepper; rub on both sides of lamb. Retie lamb. Place in large bowl and pour wine over top. Cover and marinate in refrigerator, turning occasionally, for at least 2 hours or for up to 24 hours.

Reserving marinade, place lamb in 14- x 10-inch (35 x 25 cm) roasting pan. Arrange anchovy fillets over roast; pour reserved marinade over top. Roast in 325°F (160°C) oven, basting often and adding up to 1 cup (250 mL) water if necessary to maintain level, until meat thermometer inserted in centre registers 140°F (60°C) for rare, about 1-1/2 hours, or to desired doneness.

Transfer lamb to carving board and tent with foil; let stand for 10 minutes. Skim fat from pan drippings; pour into warmed gravy boat along with any carving juices. Serve with lamb.

Nutritional Information per serving:

cal 0301 pro 49g total fat 9g sat. fat 3g
carb 2g fibre 0 sodium 585mg

% RDI:

calcium 3 iron 33 vit A 9 vit C 3
folate 1
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