Leg of Lamb with Rosemary Jus
Leg of Lamb with Rosemary Jus
Open in full-screen mode

Leg of Lamb with Rosemary Jus

20 MIN
1 H



  1. Preheat the oven to 220 °C (450 °F).
  2. In a bowl, combine the garlic, breadcrumbs, egg, mustard, rosemary, thyme and olive oil. Season with salt and pepper. Untie the leg while maintaining its shape. Trimmed off the fat and place on a baking sheet. Place the bones around the meat. Sprinkle with the breadcrumbs and press on the leg to make a crust. Add 750 ml (3 cups) of water around the lamb. Bake for 20 minutes. Reduce the oven’s temperature to 190 °C (375 °F) and bake for about 1 hour and 10 minutes for medium rare. Cover the roast with aluminum foil, if necessary. If you have a meat thermometer, the internal temperature of the roast should reach 55 °C (132 °F) for medium rare. Add the remaining water during cooking. Remove the lamb from the baking sheet. Keep warm. Pour the contents of the baking sheet in a saucepan.
  3. Add the consommé, port wine and a sprig of rosemary. Simmer for 5 minutes. Season with salt and pepper and strain the cooking juices through a sieve. Thinly slice the lamb and serve with the sauce. Garnish with rosemary sprigs.


  1. Facile à preparer, simple et délicieux. Ce fut apprécié de tous.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.