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Roast Leg of Lamb with Root Vegetables

Roast Leg of Lamb with Root Vegetables
Recipe Date:
January 1, 2021
Cook Time:
Imperial (US)
Culinary arts being my first and foremost passion, naturally my intrigue and exploration revolves around food. Continually curious about food and wine pairings, I will never forget learning from the Professor of a Wine 101 class I took while studying abroad in France, that you can never go wrong with a nice bottle of Châteauneuf-du-Pape and a decadent lamb dish. And how! As I think about the perfect food and wine pairing for this cold winter season, I am reminded of my mom’s roast leg of lamb that graces our Holiday table every year. While the winter season may look a little different this year, there is nothing more comforting than a nice roast lamb paired with a bottle of Andrew Murray Grenache. - Beka Breneman (E11even Tasting Room Manager)
  • 1 Leg of Lamb
  • 8 Cloves of Garlic
  • 4 tbsps Olive Oil, divided
  • 1 tbsp Herbs de Provence
  • 1 White Onion
  • 2 Carrots
  • 2 Parsnips
  • 1 Fennel Bulb
  • Salt & Pepper to taste
  1. Preheat oven to 450° F
  2. Remove leg of lamb and let come to room temperature, about 1 hour (this helps the meat cook evenly)
  3. While lamb is resting, peel and slice onion into quarters. Peel and chop carrots and parsnips into 2 inch pieces. Toss with 2 tbsps of olive oil, salt and pepper
  4. With a pairing knife, cut 1 inch deep slits in lamb and stuff with whole cloves of garlic
  5. Drizzle lamb with remaining 2 tbsps of oil and rub with salt, pepper and Herbs de Provence
  6. Cover bottom of roasting pan with vegetables and place leg of lamb on top
  7. Bake for 1- 1 ¼ hours until a meat thermometer reaches 130-135° F
  8. Remove from oven, cover with foil and let sit for ten minutes to absorb the juices
  9. Slice and serve over your choice of rice, quinoa or mashed potatoes

*For ultimate enjoyment, pair with Andrew Murray’s 2018 Grenache


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