Slow Cooked Roast Lamb & Red Wine Sauce
Succulent pulled lamb that falls off the bone and fills the kitchen with the most enticing aroma, served with a rich red wine sauce, it’s the Sunday roast of your dreams.
Slow Cooked Roast Lamb & Red Wine Sauce
Slow Cooked Roast Lamb & Red Wine Sauce
Slow Cooked Roast Lamb & Red Wine Sauce
Roast lamb is one of my favourite things to cook and eat. It's easy, it’s delicious, but it’s also the anticipation that I love. Your home smells like Christmas cross with your favourite restaurant all at once, and for hours you wait in childlike excitement to finally dig in to perfectly cooked, tender roast lamb.
This red wine sauce is made from the pan juices and aromatics, I love to add muscatel dried grapes in with the lamb. They add a deep fortified wine flavour to the sauce, and they plump up during the cooking process and become delicious accompaniment to the lamb. If you can’t find these, fresh grapes work well too!
I wrote in my notes “Goes well with roast potatoes” I mean, doesn’t everything? But seriously, make these roast potatoes or Truffle Potato Gratin with Gruyere and Smoked Cheddar to go with it, you’ll thank me later.
Other dishes to make alongside this roast lamb is my Petits pois à la Française a total crowdpleaser and perfect for bigger family events like Thanksgiving and Christmas, and this Pear, Prosciutto and Rocket Salad is a lovely light accompaniment to a rich dish like this one.
Basically yes, the muscatels aren’t as tough, and have almost a port wine flavour to them, and typically don’t have anything preservices added either.
You can substitute with any fancy dried grape, raisin or fresh grape for that matter.
Ingredients and substitutions
How to make it - step by step!
Preheat oven to 160 C / 338 F. Season the lamb with salt and pepper.
Fry in a pan or your roasting tray with olive oil to colour the sides.
Place peeled cut onion, garlic, rosemary, dried grapes, 1 cup wine, and 1 cup stock into the pan, cover with baking paper and tin foil and roast for 4.5 hours. Remove the foil baste the lamb with the pan juices, and top up with 1/2 cup of water (if it's looking like a lot of the liquid has evaporated) and roast for another 30 minutes uncovered.
Drain pan juices (along with the onion garlic etc) into a saucepan. Cover the lamb again with the foil and a tea towel to trap in the heat to prevent it from drying out - rest for 30 minutes.
Meanwhile, to make your sauce, skim off fat from the top of the pan juices, then add ½ cup wine, 1 cup stock, ½ tbsp brown sugar, simmer for 10 minutes, add 1 tbsp of butter, stir to melt through then pour through a sieve to strain out the chunky bits, (don’t discard, you will serve the re-hydrated grapes with the lamb) taste and season, then pour into a serving vessel.
Serve the lamb with a nice bushel of herbs, the rehydrated grapes and the red wine sauce. Pull the lamb apart with two forks. Drizzle the lamb with a little of the sauce and serve along side the jug of red wine sauce.
Preheat oven to 160 C / 338 F. Season the lamb with salt and pepper.
Fry in a pan or your roasting tray with olive oil to colour the sides.
Place peeled cut onion, garlic, rosemary, dried grapes, 1 cup wine, and 1 cup stock into the pan, cover with baking paper and tin foil and roast for 4.5 hours. Remove the foil baste the lamb with the pan juices, and top up with 1/2 cup of water (if it's looking like a lot of the liquid has evaporated) and roast for another 30 minutes uncovered.
Drain pan juices (along with the onion garlic etc) into a saucepan. Cover the lamb again with the foil and a tea towel to trap in the heat to prevent it from drying out - rest for 30 minutes.
Meanwhile, to make your sauce, skim off fat from the top of the pan juices, then add ½ cup wine, 1 cup stock, ½ tbsp brown sugar, simmer for 10 minutes, add 1 tbsp of butter, stir to melt through then pour through a sieve to strain out the chunky bits, (don’t discard, you will serve the re-hydrated grapes with the lamb) taste and season, then pour into a serving vessel.
Serve the lamb with a nice bushel of herbs, the rehydrated grapes and the red wine sauce. Pull the lamb apart with two forks. Drizzle the lamb with a little of the sauce and serve along side the jug of red wine sauce.
Watch the how to video
Watch the how to video
Slow Cooked Roast Lamb & Red Wine Sauce
- 2.5kg Lamb leg
- ½ cup muscatel dried grapes
- 1.5 cups red wine
- 2 cups chicken stock
- 1 red onion, cut into wedges
- 6 cloves garlic, peeled
- 3 sprigs of rosemary
- 1 cup water
- 1 tsp salt
- 1 tsp pepper
- 25g salted butter
- Preheat oven to 160 C / 338 F. Season the lamb with salt and pepper
- Fry in a pan or your roasting tray with olive oil to colour the sides
- Place peeled cut onion, garlic, rosemary, dried grapes, 1 cup wine, and 1 cup stock into the pan, cover with baking paper and tin foil and roast for 4.5 hours. Remove the foil baste the lamb with the pan juices, and top up with 1/2 cup of water (if it's looking like a lot of the liquid has evaporated) and roast for another 30 minutes uncovered
- Drain pan juices (along with the onion garlic etc) into a saucepan. Cover the lamb again with the foil and a tea towel to trap in the heat to prevent it from drying out - rest for 30 minutes.
- Meanwhile, to make your sauce, skim off fat from the top of the pan juices, then add ½ cup wine, 1 cup stock, ½ tbsp brown sugar, simmer for 10 minutes, add 1 tbsp of butter, stir to melt through then pour through a sieve to strain out the chunky bits, (don’t discard, you will serve the re-hydrated grapes with the lamb) taste and season, then pour into a serving vessel
- Serve the lamb with a nice bushel of herbs, the rehydrated grapes and the red wine sauce. Pull the lamb apart with two forks. Drizzle the lamb with a little of the sauce and serve along side the jug of red wine sauce.