My Wine Guide

Red Wine Marinated Leg of Lamb

Red wine adds a lot of complex flavor to this juicy cut of lamb. Slice thinly and serve. Makes good leftovers too; use any extra slices in sandwiches.

Yield: 8 Servings

Ingredients

1 1/2 cups of medium or full-bodied red wine
3 cloves of garlic minced
1/2 teaspoon fresh ground pepper
1 teaspoon dried oregano
1 1/2 pound boneless leg of lamb

Method

Combine the wine, garlic, pepper and oregano in a zip lock bag. Add the leg of lamb and seal the bag. Place in the refrigerator and marinate for 8 hours or overnight for extra flavor.

Preheat oven to 450F. Place lamb, fat side up, on a rack over roasting pan. Place lamb in the oven and immediately turn down the heat to 350F. Roast until a thermometer inserted into the thickest part of the lamb reaches 140 degrees for rare (about 1 hour). Transfer to platter and tent with foil; let rest 15 minutes. Cut lamb into thin slices and serve.

Pairing Suggestion

Serve with the Chateau de Serame Corbieres.

Estimated Prep Time: 10 minutes (plus 8 hours for marinating)
Estimated Cooking Time: 1 hour

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