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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 mins
Cook Time 1 hr
Total Time 1 hr 35 mins
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
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