Go Back
A whole roasted leg of lamb on a baking sheet with a garlic rub.
Print Recipe
4.75 / 4 votes

Red Wine Garlic Roasted Leg of Lamb

This whole roasted leg of lamb that's brined with herbs and red wine and then roasted with plenty of garlic is the best we've ever tried. Here's how to make it.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time1 day 2 hours 30 minutes
Course: Mains
Cuisine: American
Servings: 6 servings
Calories: 417

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
US - Metric

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

  1. 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. 

Nutrition

Serving: 1portion | Calories: 417kcal | Carbohydrates: 18g | Protein: 55g | Fat: 14g | Saturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 152mg | Sodium: 41016mg | Fiber: 3g | Sugar: 3g