A beautifully roasted leg of lamb is one of those timeless dishes that makes any meal feel like a celebration. This version, infused with garlic, rosemary, and ruby port, creates an aromatic centerpiece worthy of a special occasion or holiday table. The port wine adds a rich, velvety sweetness that enhances the natural flavor of the lamb without overpowering it. The sauce, made simply from the roasting pan juices, ties everything together in a glossy, flavorful finish.
INGREDIENTS:
1 (4 to 5-pound) boneless leg of lamb, rolled, tied, and trimmed of excess fat
4 to 6 cloves garlic, halved
4 to 5 sprigs fresh rosemary
Salt, to taste
1/4 teaspoon coarsely ground pepper
1 cup ruby port wine
Fresh rosemary sprigs for garnish
Port Wine Sauce
1 cup ruby port wine
1 tablespoon butter
METHOD:
Day Before:
Using a sharp knife, cut 1-inch slits all over the lamb. Insert a garlic half into each slit. Weave rosemary sprigs into the kitchen twine that secures the roast. Sprinkle the lamb generously with salt and pepper. Place the lamb in a deep baking dish and pour 1 cup of ruby port wine over it. Cover tightly and refrigerate overnight, turning the roast once if possible.
Day of Roasting:
Preheat oven to 325°F. Remove lamb from the refrigerator and allow it to come to room temperature, about 30 minutes.
Transfer the lamb to a rack in a shallow roasting pan, reserving the marinade for basting. Roast uncovered in the lower third of the oven for approximately 2 hours, or until a meat thermometer registers:
- 120°F for rare
- 125°F for medium-rare
- 130°F for medium
Baste the lamb with the reserved marinade every 15 minutes during roasting.
When done, remove the lamb from the oven and transfer to a cutting board. Loosely tent with foil and let rest for 15 minutes before carving. The internal temperature will rise about 5–10 degrees as it rests.
To Make the Port Wine Sauce:
Place the roasting pan over medium-high heat. Add 1 cup ruby port wine to the drippings and scrape up any browned bits from the bottom of the pan.
Bring to a boil and cook, stirring frequently, until the sauce is reduced to the consistency of heavy cream. (If it becomes too thick, add a splash more port.) Remove from heat and whisk in 1 tablespoon butter just before serving for a glossy finish.
To Serve:
Carve the lamb into thin slices and arrange on a warm platter. Drizzle the port wine sauce over the top and garnish with fresh rosemary sprigs.
SERVING SUGGESTIONS:
- Pair with roasted fingerling potatoes, garlic mashed potatoes, or creamy polenta.
- Add a side of spring vegetables such as roasted carrots, asparagus, or green beans almondine.
- Serve with a bold red wine such as Syrah, Cabernet Sauvignon, or a full-bodied Pinot Noir.
- For an elegant presentation, serve the port sauce in a small pitcher at the table.
YIELD: 8 to 10 servings.
