TL;DR (Quick-Answer Box)
- What it is: A magnificent bone-in leg of lamb brined for 24 hours in a robust red wine and herb bath, then roasted with 50 cloves of garlic.
- Why you’ll love it: It delivers spectacular, restaurant-quality results with a foolproof method. The long brine ensures succulent, tender meat infused with smoky, garlicky, and herbaceous notes.
- How to make it: Simmer the wine brine, cool, and submerge the lamb overnight. Rub with oil and spices, stuff with garlic, and roast until golden and perfectly tender.
Jump To
If you’re like me, you might quake in your boots when confronted with a whole bone-in leg of lamb. (I was so scared, I didn’t roast one until years after becoming a food writer.) But fear not! This recipe calls for an ingenious red-wine brine that guarantees tender, flavorful results. Oh, and don’t freak out about the amount of garlic going on here. I promise you, it works! Just haul out your food processor, give it a whir, and wait for the garlicky goodness that takes this exceptionally tender lamb to the next level.
Chow,
Why this Red Wine-Garlic Leg of Lamb recipe works
While lots of roast lamb recipes rely on a rub for flavor, this recipe relies on a robust 24-hour red wine brine for the heavy lifting. This long, luxurious soak ensures the meat is seasoned and juicy throughout, while the acidity from two bottles of Cabernet helps tenderize the lamb. And don’t fear the 50 cloves of garlic! (Wha’?!) Stuffing slits in the roast with both minced and whole cloves guarantees explosive savory flavor in every slice, creating a restaurant-quality centerpiece that’s actually foolproof to make at home.
Your Wine-Brined Leg of Lamb questions, answered
Yes, you absolutely can. A boneless leg of lamb is easier to carve, but it cooks a bit faster than the bone-in version. Start checking for doneness after about 45 minutes to an hour. The internal temperature is the only thing that matters here, so trust your thermometer, not the clock.
I know, it sounds insane, right? The 30 cloves of garlic in the brine do a lot of work, but the optional garlic inserted in the meat can be potent. If you prefer a mellow sweetness, blanch the remaining 20 cloves in boiling water for 3 to 5 minutes. Plunge them in ice water to cool. Slice 10 of the cloves into thin slivers rather than mincing, and then continue with studding the meat. For an even mellower flavor, insert only blanched whole cloves in the meat.
NOOOO! While it’s tempting to think “longer is better,” leaving the lamb in the brine for more than 24 hours can make the meat mushy and way to salty. Stick to the 24-hour mark for the perfect texture.
For a perfect medium-rare, pull the lamb from the oven when it reaches 130°F (54°C). The temperature will continue to rise about 5 to 10 degrees as it rests. This is called carry-over cooking. Don’t skip the resting, or all those luscious juices will run out onto your cutting board!
Storage & reheating
Leftovers are sometimes the best part of a roast like this. Here’s how to keep that lamb juicy for round two, and maybe round three!
Fridge: Place any leftover meat in an airtight container or wrap it tightly in foil. It’ll stay fresh in the fridge for 3 to 4 days.
Freezer: If you have more lamb than you can eat this week, slice it up and wrap it tightly in plastic wrap, then place it in a freezer-safe bag. It freezes beautifully for up to 3 months. Thaw it overnight in the fridge before reheating.
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Reheating: To prevent the meat from drying out, I always go the oven route. Place the sliced lamb in a baking dish with a splash of broth or water, and cover it tightly with foil. Warm it in a 325°F (165°C) oven for about 10 to 15 minutes, or until just heated through. Avoid the microwave, puh-leeze; it turns meat rubbery and overcooked.
What to serve with Red Wine-Garlic Leg of Lamb
You need something to soak up those incredible garlicky-wine juices, so these crispy Smashed Potatoes (Batatas à Murro) are non-negotiable. Pair them with a bright Fennel, Orange, and Watercress Salad to cut the richness. For a festive finish, slice into this showstopper Coconut Carrot Cake.
More comforting lamb recipes
Write a review
If you make this red wine-garlic leg of lamb, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Red Wine Garlic Roasted Leg of Lamb
Equipment
- 4-gallon (or larger) food-safe container or small cooler (available at a restaurant supply store or online)
- Kitchen string about 4 feet, optional
Ingredients
For the red-wine brine
- 2 tablespoons thyme leaves
- 2 tablespoons rosemary leaves
- 30 cloves garlic, peeled
- 1 large sweet onion, peeled and quartered
- 8 cups cold water
- Two bottles full-bodied, dry red wine, such as Cabernet Sauvignon (modestly priced works fine)
- 2 cups kosher salt, preferably Diamond brand (*NOTE: we recommend weighing your salt as crystal size varies)
- 2 tablespoons whole black peppercorns, toasted if desired
- 1 teaspoon crushed red pepper flakes
- 8 bay leaves
- enough ice water (about 17 cups) to equal 3 gallons, after combining with the simmered brine mixture
- one (5-pound) bone-in leg of lamb
For the roasted leg of lamb
- 20 garlic cloves, half left whole and half minced or sliced, (optional). See FAQ above
- 2 teaspoons mild vegetable oil
- 5 teaspoons kosher salt
- 4 teaspoons finely ground black pepper
Instructions
Brine the lamb
- In a food processor fitted with the steel blade, combine the 2 tablespoons thyme leaves, 2 tablespoons rosemary leaves, 30 cloves garlic, and 1 large sweet onion and process until finely chopped.
- In a 6-quart pot over high heat, combine the herb mixture, 8 cups cold water, Two bottles full-bodied, dry red wine, 2 cups kosher salt, 2 tablespoons whole black peppercorns, 1 teaspoon crushed red pepper flakes, and 8 bay leaves. Bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.
- In a food-safe container (4 gallons or larger), add the hot brine and enough ice water (about 17 cups) to equal 3 gallons of liquid. Give the mixture a good stir.
- Submerge the one (5-pound) bone-in leg of lamb in the brine. Cover and refrigerate for 24 hours, stirring again halfway through.
- Remove the leg of lamb from the brine and pat it dry. Place the leg of lamb on a large rimmed baking sheet or in a large casserole dish and leave at room temperature for 1 to 2 hours
Roast the lamb
- Preheat the oven to 400°F (200°C).
- If using the optional 20 garlic cloves, use a large boning knife to cut twenty 1-inch- (2.5-cm-) wide incisions up and down the leg of lamb and all the way to the bone, spacing the cuts 1 to 2 inches (2.5 cm to 5 cm) apart. Stuff approximately one clove’s worth of minced garlic in 10 of the incisions and one whole garlic clove in the remaining 10 incisions, being sure to alternate between minced and whole garlic across the entire leg of lamb.
- Rub the leg of lamb all over with the 2 teaspoons mild vegetable oil, and sprinkle with 5 teaspoons kosher salt and 4 teaspoons finely ground black pepper.
☞ TESTER TIP: If your leg of lamb has a large flap of flesh and skin attached at the bottom, fold it over to the ball in the joint of the leg, making it look like a uniform piece of meat. Tie the flap in place with butcher twine. (In other words, pull the butt flap over the hip meat and tie it in place.)
- Roast the leg of lamb for 45 minutes.
- Reduce the oven temperature to 350°F (177°C). Flip the leg over and continue roasting until the internal temperature reaches 130°F (54°C) for medium-rare, about 45 minutes more. Begin checking the lamb early to avoid overcooking it.
- Transfer the lamb to a cutting board, tent with foil, and let sit for 10 to 15 minutes.
To serve
- To carve the leg of lamb, use a very sharp knife to slice thin ¼-inch (6-mm) slices perpendicular to the bone and against the grain, like a spiral ham. Be sure to scoop up any garlic bits or cloves and sprinkle them over the sliced meat when serving.
Notes
- Pick your garlic level—There’s a lot of garlic in this recipe. Fifty in total: Thirty cloves in the brine and an optional 20 cloves studded into the roast. If you want to temper the garlic wallop, blanch the optional 20 cloves in boiling water for 3 to 5 minutes. You can slice rather than mince the cloves studded into the meat. For an even milder flavor, use only blanched whole cloves.
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Nutrition
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Recipe Testers’ Reviews
Did you know only 68% of the recipes we test make it onto the site? This recipe survived our rigorous blind testing process by multiple home cooks. It earned the Leite’s Culinaria stamp of approval—and the testers’ reviews below prove it.
This roast lamb had great flavor, juiciness, and texture. We all loved it.
I had a leg of lamb that had been in the freezer for almost a year, so this was a great project to make use of it. I brined the lamb for 3 days, though, as I couldn’t get to it sooner. And I think it may have been better because of it as I’m not so sure how much a 24-hour brine would have contributed to overall flavor.
I did use my Weber grill as my “oven” by roasting it over indirect heat and it took about the same amount of time as the oven instructions directed, about 1 1/2 hours. I turned it once or twice on the grill.
I have one comment to make about the garlic stuffed in the slits. I felt that the garlic was overpowering, there was a taste of raw garlic that was prevalent. It’s hard to actually cook the garlic when it is buried deep in the meat and your meat is cooked to medium-rare. Many of my dinner guests didn’t mind though. But if I were to make this recipe again I think I would possibly even skip this step, after all, there were 30 cloves of garlic in the brine itself.
It was definitely a struggle to get the meat sliced off the bone, but I think the reward was tender, juicy, not overcooked meat. And also a lamb bone left to make some delicious stock with. I served the lamb with a dish of giganté beans dressed with a sherry vinaigrette with a healthy dollop of Portuguese red pepper paste leftover from the previous recipe test! Yum!
I used a small Playmate cooler for the brining container and some inexpensive Cabernet.
It served 6 people with a bit left over.
I was really happy with this recipe as the lamb come out perfectly.
I used two bottles of Cab Sauvignon (just a cheap local brand) and a new 5-gallon paint bucket with a lid (my favorite thing to use to brine anything). I left the lamb in the brine for 23 hours. This lamb would easily have served 6 to 8 people
Would this work with a boneless leg of lamb?
Randy, absolutely! A few note: A boneless leg of lamb will cook quicker than the bone-in version. Keep a close eye on it and definitely use a meat thermometer to get it just right. If the lamb isn’t already tied up, grab some kitchen twine and tie it every inch or so—this helps it cook evenly and look nicer on the plate. You could even tuck some fresh herbs in there while you’re at it! Boneless legs are usually smaller, so you might need to scale back the marinade a bit. And just like any roast, give it a good rest after cooking so it’s extra juicy and delicious.
Delicious!
Steve, I’m delighted you enjoyed this. It’s one of my favorites.