LambMain CourseMaison Mirabeau WinesProvencal RecipesTaste

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

Roasted Leg of Lamb with Rosé Glaze

Roast Lamb with Rosé Glaze

Slow-roasted leg of lamb might is very easy to make. The rosé with pink peppercorns and honey make for a delicious glaze. The lamb looks almost lacquered when it's finished cooking.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Course Main Dish
Cuisine French, Provencal
Servings 6 people


  • 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.
    Roasted Leg of Lamb with Rosé Glaze
Keyword Lamb
Tried this recipe?Let us know how it was!

Please share this with friends and family.

All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous post

City of Fountains My 24 Hours in Aix-en-Provence

Next post

Wine Tasting and Determining the Properties of Wines

Maison Mirabeau Wine

Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating

The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.