Roast Lamb Leg In Wine


  • 1 leg of lamb (approximately 2kg)
  • 2T olive oil 
  • 2T flour 
  • 2 onions, peeled and thinly sliced
  • 4 garlic cloves, peeled and thinly sliced 
  • 4 rosemary sprigs 
  • 1 bottle dry white wine
  • 750ml lamb stock 
  • 2T redcurrant jelly 
  • sea salt, coarsley ground
  • black pepper, freshly ground 


  1. Preheat the oven to 170ºC. 
  2. Place the olive oil into a large tin suitable for roasting and heat on a oven top. 
  3. Season the lamb, then roll it in the flour. 
  4. Brown the lamb in the hot oil for 5-10 min. Add the onions and cook for a further 5-10 min, turning the lamb and stirring the onions, until both are nicely browned. 
  5. Add the garlic, rosemary, white wine, stock and redcurrant jelly. Bring to a simmer. Transfer to the oven and cook for 3-3 ½ hours, basting the lamb now and again with the liquor. 
  6. NB/ There should be a good quantity of liquor left in the bottom of the tin to serve with the lamb, if you feel it is getting too dry, just cover with foil.
  7. Take the lamb out of the tin, place on a large warm platter and set aside to rest in a warm place. 
  8. Put the tin on the hob and simmer the pan juices for a few minutes, reducing the liquid as required, to make a tasty gravy. 
  9. Cut the lamb into thick slices; you might find the meat falls away from the bone so you may end up with more chunks than slices. 
  10. Serve with roasted potatoes and the wine gravy.