Boneless Leg of Lamb

This recipe, developed by the late James Beard, matches beautifully with Shiraz (a.k.a. Syrah), Shiraz/Cabernet blends and Merlot. It serves 6-8.

Boneless Leg of Lamb


* 2 bulbs of garlic

* Oil

* Salt and pepper to taste

* 2 Tbsp. fresh rosemary or 2 tsp. dried rosemary, finely crumbled

* 1 boneless leg of lamb, thawed


1. Place the bulbs of garlic in cold water and boil gently for 20 minutes. Drain, and when coll enough to handle easily, remove stem and skins. Puree either by pressing through a fine sieve or by whirling in a blender or food processor.

2. Leaving the netting on, rub the leg of lamb with oil, salt, pepper and rosemary. Using your fingers, spread the garlic puree over the lamb.

3. Place on a rack in a roasting pan, and roast in 350-degree oven for 1 hour and 30 minutes to 1 hour and 45 minutes, depending on size of the leg and degree of doneness desired. (Rare lamb should register 115 to 120 degrees when tested with a meat thermometer; medium rare 130 to 140 degrees.)

Posted in Food and Wine Pairings/Recipes
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