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Roast lamb with red wine sauce & lots of vegies


  • Preheat oven to 180°C fan forced (200°C normal).
  • Combine 50 ml oil with the lemon juice and rosemary. Then sprinkle some of this oil in the base of a heavy-bottomed oven tray. 
  • Make crisscross incisions in the lamb. Smear the oil mixture all over the lamb, place it in the oven tray and sear on all sides over a medium heat. 
  • Then generously season the lamb and pour 1 cup each wine and stock in the base of the tray. Cook in the oven for 30 mins.
  • Turn the oven temp. down to 140°C fan forced (160°C normal) and cook the lamb for 45 mins or so, adding a little wine and stock at a time as you do so.
  • When ready, remove the lamb and allow to rest, before carving. 
  • At the same time, heat a thin layer of oil in a large heavy-bottomed pan (that can go into the oven) or tray and add the vegies. Season generously, toss well and briefly cook over a medium heat. Then cook in the bottom of the oven. 
  • To make the sauce, add a little wine and stock to the lamb oven tray, together with the red currant jelly and parsley. Stir well and cook over a medium-high heat to reduce. Taste for seasoning.
  • Serve the carved lamb with plenty of the sauce spooned over the top and the vegies on the side 


  • olive oil
  • juice of 2 lemons
  • 2 heaped tbsp chopped fresh rosemary
  • 1 x 2½ kg leg of lamb
  • sea salt & freshly ground pepper
  • 3 cups red wine
  • 3 cups chicken stock
  • 2 parsnips, chopped
  • 12 baby onions
  • 1 pumpkin, cut into wedges
  • 12 chats (baby potatoes), scrubbed well
  • 2 large carrots, cut into chunks
  • 1 heaped tbsp red currant (or cranberry) jelly
  • 1 heaped tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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