• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 boneless short leg of lamb, rolled & tied (about 4 lb.)
  • 2 sprigs fresh rosemary, chopped
  • 2 cups plain yogurt
  • Salt & Pepper
  • 1/2 cup red wine


  • Gourmet’s Tips:
  • Start with high heat to caramelize the skin of the lamb, then reduce heat.
  • Make sure your roasting pan is the correct size and is placed on the middle rack.
  • Save the pan juices for your gravy.
  • Not much to do before you start.
  • Chop the rosemary and roll and tie the boneless leg of lamb unless you have your butcher do it for you.
  • Combine lamb, yogurt and rosemary in a large bowl and let marinate covered in the refrigerator.
  • Just prior to cooking, preheat oven to 475°F.
  • Remove lamb from marinade, season with salt and pepper, and place in your roasting pan.
  • Place roasting pan on your oven's middle rack, and cook for 10 minutes at 475°F.
  • Reduce heat to 400°F and continue cooking for another 40 minutes or until the roast reaches an internal temperature between 140°F - 150°F depending how you like it.
  • Deglaze pan and make gravy.
  • Remove roast from pan and place on platter. Cover with tin foil to keep warm.
  • Tilt the pan to one side and spoon off the excess fat.
  • Place the roasting pan over medium heat, add wine, and bring to a boil.
  • Scrape the bottom of the pan with a wooden spoon to release the brown pieces stuck to it.
  • Reduce the liquid by half and add any juices accumulated on the platter holding the roast.
  • If so desired, add a tab of butter for a little more richness.
  • Cut the lamb into 3/4 inch slices, plate with side dishes and serve with gravy on the side
  • In the beginning, roasting was done on a turning spit over an open fire and the juices ran over the surface of the meat basting it continuously
  • How to Roast :
  • Nowadays most roasting takes place in the oven and offers a fast method of cooking tender portions of meat, poultry, and fish.
  • You want to start with an oven that's preheated at a high temperature to seal the meat thus preventing a loss of juices while at the same time caramelizing the surface.
  • After 10- 20 minutes, lower the temperature and continue roasting until done.
  • Some meats will require basting to keep from drying out while some cuts of meat like pork are fatty enough and will require no basting.
  • Sometimes it is necessary to bard (tie pieces of fat to the surface of) what you are cooking to help with basting.
  • Birds should be cooked breast down to start and then finished on the other side to allow the juices and fat to flow into the breast meat.
  • Make sure you have a roasting pan that is the correct size for what you are cooking.
  • Too big.... and the food may burn, too small and your roast may stick to the sides of the pan. Too shallow... and your oven will be a mess, too deep.....your food will steam, not roast.
  • And be sure to retain the wonderful, incredible pan juices by deglazing the roasting pan for gravies and sauces, an extra dividend to the roasting method.
  • Deglaze
  • How to Deglaze at Home:
  • Deglazing is a technique often used to create a base for making sauces. After you finish the sauté and remove the excess fat, you will notice small amounts of flavor rich browned food particles stuck to the saute pan.
  • To loosen these bits, just add a small amount of liquid, (wine, stock, lemon juice for example) to the pan and start stirring.
  • It is important you remove the pan from the heat when adding any liquids with alcohol so you don't end up with singed eyebrows.
  • You can now use this mixture to create a wonderful sauce to accompany your meal.

Categories: Lamb/Sheep  Mediterranean  Roast 
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