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  • 1 (5-1/2- to 6-pound) rolled boned leg of lamb
  • 1 teaspoon minced fresh rosemary
  • 3/4 teaspoon kosher salt, divided
  • 2 garlic cloves, minced
  • 1/8 teaspoon black pepper
  • 1 tablespoon olive oil
  • 6 rosemary sprigs
  • 2 cups dry red wine, divided
  • 1-1/2 tablespoons cornstarch


  • Preheat oven to 400'F.
  • Unroll roast; trim fat.
  • Spread minced rosemary, 1/4 teaspoon salt, and garlic into folds of the roast.
  • Add feta cheese. Reroll roast; secure at 3-inch intervals with heavy string.
  • Sprinkle with 1/4 teaspoon salt and pepper. Drizzle with oil.
  • Secure rosemary sprigs under strings on roast.
  • Place roast on the rack of a broiler pan or roasting pan; insert meat thermometer into thickest portion of roast.
  • Bake at 400°F for 1 hour.
  • Increase oven temperature to 425'F (do not remove roast from oven).
  • Bake an additional 20 minutes or until thermometer registers 140'F (medium-rare) to 155'F (medium).
  • Place roast on a platter; cover with foil.
  • Let stand 10 minutes for roast to reabsorb juices. (Temperature of roast will increase 5'F upon standing.) Remove string and rosemary sprigs before slicing.
  • Remove rack from pan.
  • Combine 1/2 cup wine and cornstarch; set aside.
  • Add 1/2 cup wine to drippings in pan; scrape pan to loosen browned bits.
  • Combine drippings mixture and 1 cup wine in a saucepan; bring to a boil.
  • Cook 5 minutes.
  • Add 1/4 teaspoon salt and cornstarch mixture; return to a boil.
  • Cook 1 minute or until thick, stirring constantly.
  • Serve with lamb.

Categories: Lamb/Sheep  Main Dish  Oven 
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