Red Wine Garlic Roasted Leg of Lamb

Name: Red Wine Garlic Roasted Leg of Lamb
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 1 d 2 h 30 min
Yield: 6 servings
Ingredients: 2 tablespoons thyme; 2 tablespoons rosemary leaves; 30 garlic; 1 large sweet onion; 8 cups water; Two bottles red wine; 2 cups kosher salt; 2 tablespoons black peppercorns; 1 teaspoon red pepper flakes; 8 bay leaf; water; One (5-pound) leg of lamb; 20 garlic; 2 teaspoons vegetable oil; 5 teaspoons kosher salt; 4 teaspoons black pepper

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4.8

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Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
1 d 2 hrs 30 mins
Servings
6 servings
Calories
417 kcal
Course
Main Course
Cuisine
American

Red Wine Garlic Roasted Leg of Lamb

Iris Warren

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This whole roasted leg of lamb that's brined with herbs and red wine and then roasted with plenty of garlic is the best we've ever tried. Here's how to make it.

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Ingredients

Servings

For the brine

2 tablespoons thyme leaves
2 tablespoons rosemary leaves
30 garlic peeled, cloves
1 large sweet onion peeled and quartered
8 cups water cold
Two bottles red wine such as Cabernet Sauvignon (modestly priced works fine, full-bodied, dry
2 cups kosher salt preferably Diamond brand (*NOTE: we recommend weighing your salt as crystal size varies)
2 tablespoons black peppercorns toasted if desired, whole
1 teaspoon red pepper flakes crushed
8 bay leaf
water ice water about 17 cups
One (5-pound) leg of lamb bone-in

For the roasted leg of lamb

20 garlic half left whole and half minced (optional, cloves
2 teaspoons vegetable oil mild
5 teaspoons kosher salt
4 teaspoons black pepper finely ground

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Instructions

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Brine the lamb

In a food processor fitted with the steel blade, combine the thyme, rosemary, garlic, and onion and process until finely chopped.
In a 6-quart pot over high heat, combine the herb mixture, water, red wine, salt, toasted black peppercorns, red pepper flakes, and bay leaves. Bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.
In a food-safe vessel (4 gallons or larger), add the hot brine and about 17 cups ice water to get to exactly 3 gallons (48 cups) of liquid. Give the mixture a good stir.
Submerge the leg of lamb in the brine. Cover and refrigerate for 24 hours, stirring again halfway through.
Remove the leg of lamb from the brine and pat it dry. Place the leg of lamb on a large rimmed baking sheet or in a large casserole dish and leave at room temperature for 1 to 2 hours

Roast the lamb

Preheat the oven to 400°F (200°C).
If using the garlic, use a large boning knife to cut twenty 1-inch- (2.5-cm-) wide incisions up and down the leg of lamb and all the way to the bone, spacing the cuts 1 to 2 inches (2.5 cm to 5 cm) apart. Stuff approximately one clove’s worth of minced garlic in 10 of the incisions and one whole garlic clove in the remaining 10 incisions, being sure to alternate between minced and whole garlic across the entire leg of lamb.
Rub the leg of lamb all over with the oil, and sprinkle with salt and black pepper.☞ TESTER TIP: If your leg of lamb has a large flap of flesh and skin attached at the bottom, fold it over to the ball in the joint of the leg, making it look like a uniform piece of meat. Tie the flap in place with butcher twine. (In other words, pull the butt flap over the hip meat and tie it in place.)
Roast the leg of lamb for 45 minutes.
Reduce the oven temperature to 350°F (177°C). Flip the leg over and continue to roast until the internal temperature is 135°F (57°C), about 45 minutes more. Begin checking the lamb early to avoid overcooking it.
Turn the oven off and leave the lamb inside for another 15 minutes to rest.

To serve

To carve the leg of lamb, use a very sharp knife to slice thin ¼-inch (6-mm) slices perpendicular to the bone and against the grain, like a spiral ham. Be sure to scoop up any garlic bits or cloves and sprinkle them over the sliced meat when serving.

Nutrition Information

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Serving 1portion Calories 417kcal (21%) Carbohydrates 18g (6%) Protein 55g (110%) Fat 14g (22%) Saturated Fat 5g (25%) Monounsaturated Fat 5g (25%) Trans Fat 0.01g (1%) Cholesterol 152mg (51%) Sodium 41016mg (1709%) Fiber 3g (12%) Sugar 3g (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 417 kcal

% Daily Value*

Serving	1portion
Calories	417kcal	21%
Carbohydrates	18g	6%
Protein	55g	110%
Fat	14g	22%
Saturated Fat	5g	25%
Monounsaturated Fat	5g	25%
Trans Fat	0.01g	1%
Cholesterol	152mg	51%
Sodium	41016mg	1709%
Fiber	3g	12%
Sugar	3g	6%