Wine-Braised Leg of Lamb with Garlic

Wine-Braised Leg of Lamb with Garlic



  • 53/4 lbs leg of lamb (trimmed)
  • 4 garlic cloves (minced divided)
  • 3 heads garlic (cut horizontally in half)
  • 1 bunch fresh thyme (ounce)
  • 750 ml dry white wine (chardonnay)
  • 2 tbsps butter


Preheat oven to 475°F. Place lamb in large roasting pan. Rub all over with half of minced garlic. Sprinkle with salt and pepper. Place halved heads of garlic around lamb, cut side up. Scatter 1 bunch thyme over and around lamb. Roast lamb 20 minutes. Reduce oven temperature to 350°F. Boil wine in large saucepan for 5 minutes. Pour wine around lamb. Cover and roast until lamb is very tender, about 2 hours 45 minutes longer. (Can be made 1 day ahead. Cool, uncovered, 1 hour. Cover and refrigerate. Rewarm, covered, in 350°F oven for 30 minutes before continuing.)

Transfer lamb and heads of garlic to platter. Tent with foil. Using slotted spoon, remove thyme sprigs and garlic skins from pan juices. Place roasting pan over medium-high heat on stovetop. Bring juices to boil. Add butter and remaining minced garlic. Boil until juices thicken slightly, about 12 minutes. Season jus with salt and pepper. Slice lamb; spoon jus over.

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Nutrition Facts

Amount Per Serving
Calories 500 Calories from Fat 160
% Daily Value *
Total Fat 18g 28%
Saturated Fat 8g 40%
Trans Fat
Cholesterol 190mg 63%
Sodium 210mg 9%
Potassium 920mg 26%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 0%
Sugars 1g
Protein 59g
Vitamin A 4%
Vitamin C 6%
Calcium 4%
Iron 35%


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