When you need to feed a crowd with something both effortless and elegant, a marinated leg of lamb is the perfect choice. This French-inspired recipe from Chef Julie Wilcox combines aromatic herbs, garlic, and red wine to create a deeply flavorful roast that’s tender and fragrant. The lamb is first marinated overnight, then grilled briefly for beautiful caramelization before finishing in the oven. Serve it thinly sliced with a rich Roasted Garlic Bordelaise and red potatoes for a meal that’s timeless, hearty, and truly special.
INGREDIENTS:
12 lbs. boneless butterflied leg of lamb
1 cup white wine vinegar
2 cups olive oil
2 cups red wine
5 tablespoons fresh rosemary, chopped
3 tablespoons fresh oregano (or 1 tablespoon dried)
1 cup fresh mint sprigs
6 large garlic cloves minced
1 tablespoon fresh ground pepper
METHOD:
Trim any excess fat from the lamb and prick the surface all over with the tip of a sharp knife to allow the marinade to penetrate.
In a blender, combine the white wine vinegar, olive oil, red wine, rosemary, oregano, mint, garlic, and black pepper. Blend until smooth.
Place the lamb in a large resealable plastic bag or non-reactive container. Pour the marinade over the lamb, ensuring it’s completely coated. Seal and refrigerate for at least 24 hours, turning occasionally for even flavor absorption.
When ready to cook, preheat the oven to 375°F. Remove the lamb from the marinade and pat it dry with paper towels. Discard the used marinade. Grill or sear the lamb on all sides over medium-high heat until well browned, about 3–4 minutes per side.
Transfer the lamb to a roasting pan and place it in the oven. Roast until an instant-read thermometer inserted into the thickest part of the meat registers 140–150°F for medium doneness, about 1½ to 2 hours, depending on size.
Remove from the oven and let rest for 15–20 minutes before carving. Slice thinly across the grain on a diagonal for the most tender results.
SERVING SUGGESTIONS:
- Serve with Roasted Garlic Bordelaise and buttery red potatoes.
- Pair with a side of haricots verts or roasted seasonal vegetables.
- Garnish with fresh mint sprigs or rosemary for a classic French touch.
- Serve alongside a robust red wine such as Syrah or Bordeaux.
YIELD: Serves 15-20
SOURCE: Chef Julie Wilcox
