Roasted Leg of Lamb with Rosé Glaze
This recipe for Roast Leg of Lamb with Rosé Glaze was created by Virginie Bonvalet. She lives in England but grew up with French rosé on the dinner table. Born in Provence Virginie is both a great cook and storyteller. She created this recipe for an Easter meal with the Mirabeau Team. Although, slow-roasted leg of lamb and rosé are a terrific combination all year – just saying.
“Rosé can be very strong and the wines of Provence have a distinctive taste. Pure has the perfect balance of citrus aromas and acidity that will pair gorgeously with the pink peppercorns and the sweetness of the lamb.”~ Virginie Bonvalet
Roast Lamb with Rosé Glaze
- 1 Leg of Lamb
- 2 Bay Leaves
- 2 Sprigs of Thyme
- 3 Garlic Cloves
- 1 tbsp olive oil
- 1 tbsp Pink Peppercorns
- 2 tsp Honey
- 125 ml (1 cup) Mirabeau Classic Provence Rosé
- Salt and Pepper
- Preheat your oven to 200°C/400°F.
- Peel your garlic and cut into quarters lengthways.
- With a small pointed knife make little incisions in your lamb and stuff the holes with the garlic
- Put the leg of lamb in a baking dish. Sprinkle with thyme, bay leaf and pink peppercorns.
- Season and drizzle with oil and bake. Lower the oven temperature to 180 ° C. Cook about 45 minutes (count 12 to 15 minutes of cooking per pound). Baste every 15 minutes.
- After 45 minutes, in a separate bowl mix a little of the lamb juice with the honey and Rosé wine. Pour half of the mixture onto the lamb and return to the oven cook for a further 15 minutes and then repeat.
- Cover with foil and let the leg rest for at least 20 minutes before serving.