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Roasted Boneless Lamb with Red Wine Pan Sauce

A delicious way to prepare Roasted Boneless Lamb with Red Wine Pan Sauce - perfect for an Easter Sunday family meal!

I can’t believe that Easter is just a few weeks away – it’s coming early this year!  We’re already planning our Easter dinner and this Roasted Boneless Lamb with Red Wine Pan Sauce is going to be the star of the meal.

Lamb is a traditional option for an Easter holiday meal and our recipe is especially flavorful thanks to a filling made with garlic, rosemary, parsley, thyme and olive oil.  Then a rub of lemon juice, rosemary and Dijon mustard is spread over the lamb while roasting to give it a delicious, savory crust.

A delicious way to prepare Roasted Boneless Lamb with Red Wine Pan Sauce - perfect for an Easter Sunday family meal!

Our roasted boneless lamb is then served with a rich and delicious red wine pan sauce that perfectly complements the flavor of the roasted meat.

Served with green beans and boiled or roasted potatoes, this roasted boneless lamb with red wine pan sauce will be a very memorable Easter meal for your family!

 

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Roasted Boneless Lamb with Red Wine Pan Sauce

Boneless Roasted Lamb with Red Wine Pan Sauce - A Family Feast
  • Prep Time: 30 mins
  • Cook Time: 90 mins
  • Total Time: 2 hours
  • Yield: 8-10 servings

Ingredients

To prepare the Roasted Lamb

  • 6 pound boneless, tied leg of lamb
  • Kosher salt
  • Freshly ground black pepper
  • Zest from 2 lemons
  • 5 garlic cloves minced
  • ½ cup copped mixed fresh herbs (equal amounts of Italian parsley, rosemary and thyme)
  • 2 tablespoons extra virgin olive oil
  • Juice from one lemon
  • 2 tablespoons grey Poupon mustard
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons extra virgin olive oil

To prepare the Red Wine Pan sauce

  • 1 tablespoon extra virgin olive oil
  • ¼ cup minced shallots
  • 1 cup red wine
  • 1 quart chicken stock
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon minced fresh thyme
  • 2 Tablespoons butter
  • Kosher salt
  • Freshly ground black pepper

Instructions

To prepare the Roasted lamb

  1. Preheat oven to 400 degrees.
  2. Remove netting from roast and discard. Open up lamb cut side up on your cutting board and sprinkle generously with salt and pepper.
  3. In a small bowl, mix together zest, garlic, herbs and olive oil. Using your hands, spread all over inside cavity of lamb.
  4. Fold open lamb back into a roast and place on board fat side up. Using good butcher’s twine, wrap and tie four or five wraps down the length of the roast. Make two more end to end.
  5. Place fat side up in a baking dish.
  6. In a small bowl, mix lemon juice, mustard, rosemary and olive oil. Mix to combine and spread all over the top of the roast.
  7. Place meat thermometer in thickest part of roast and set temperature to alarm at 135. (Lamb should be served medium rare). Place in center rack of oven.
  8. Roast at 400 degrees for 30 minutes then reduce oven to 325 and continue and cook for about another 60-90 minutes.
  9. Once roast reaches 135, (about 2 hours) remove from oven, place on platter and loosely cover with foil however leave probe thermometer in so juices don’t leak out. Let rest 20 minutes before slicing.
  10. Remove twine and slice. Serve with pan sauce, see below.

To prepare the Red Wine Pan Sauce

  1. In a small sauce pan over medium heat, sauté shallots in olive oil 2-3 minutes or until tender. Set aside.
  2. In the pan that was used to roast the lamb, drain off and discard all lamb fat and heat remaining cooked bits and liquid on top of stove over low flame. Add red wine and cooked shallots and scrape any bits from the bottom of the pan. Reduce wine mixture until almost all wine has evaporated.
  3. Add in chicken stock and fresh herbs. Reduce by half.
  4. Add in butter and stir into sauce. Remove from heat and taste. Use additional salt and pepper if needed. Strain sauce into gravy boat and discard solids.

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Comments

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  1. Did you use a boneless leg of lamb?

    • Hi Liz – yes, it was a boneless leg of lamb. Thanks for asking – we will update the recipe so it’s more clear to our readers. Thanks again!
      Martha

  2. Sally Orcutt :

    How much chicken broth did you use. The recipe does not include the amount.

    • Thank you for your comment Sally! It should read 1 quart chicken stock. We’ve updated the recipe. Thank you for letting us know about the missing information!