Grilled Leg of Lamb with Rosemary

Pairing: Grilled or roasted lamb

Grilled or roasted lamb is a flavorful and versatile dish that highlights the tender, rich taste of lamb. Cooking methods such as grilling or roasting enhance the meat's natural flavors and juiciness. Spices like rosemary, garlic, and thyme are commonly used to complement the lamb's earthiness, while sides like white beans, couscous, or roasted vegetables provide balance. The high fat content of lamb pairs beautifully with red wines that have robust tannins, making it a favorite for fine dining or holiday meals.

Recipe

Ingredients

  • Lamb (leg or rack): The star of the dish, lamb’s rich and tender meat is perfect for roasting or grilling.
  • Garlic (minced): Adds depth of flavor and complements the earthiness of the lamb.
  • Rosemary & Thyme: Essential herbs to elevate the natural flavors of lamb.
  • Olive Oil: Used to marinate and keep the lamb juicy during cooking.
  • Lemon Zest or Juice: Offers acidity to balance the richness.
  • Salt & Pepper: For seasoning and enhancing the natural flavors.

Instructions

  1. Preheat your oven to 325°F (163°C) or prepare your grill for medium heat.
  2. Rub the lamb with olive oil, garlic, rosemary, thyme, lemon zest, salt, and pepper. Let it marinate for at least 1 hour.
  3. For roasting: Place the lamb on a baking dish and roast for about 1.5 to 2 hours, depending on the size. Use a meat thermometer to check for doneness (145°F for medium-rare).
  4. For grilling: Grill the lamb on medium heat for about 15 minutes per side or until the internal temperature reaches 145°F.
  5. Rest the lamb for 10 minutes before slicing and serving.

Serve With

Syrah/Shiraz, Cabernet Sauvignon

Learn More About the Best Pairings

Syrah Shiraz

Syrah/Shiraz

Also known as Shiraz in some regions, is a full-bodied red wine known for its deep color, rich flavor profile, and versatility.

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Cabernet Sauvignon

Cabernet Sauvignon

Often referred to as the “King of Red Wines” due to its full-bodied nature and complexity.

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