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Roast Leg of Lamb

Featured by Peltier Winery & Vineyards in the Gold Wine Club.
Roast Leg of Lamb


A simple lamb dish that delivers delicious results! Serve this dish with a bottle of Zinfandel to bring out all the subtle flavors of the lamb and the wine.

Yield: 6 - 8
Prep Time: 15 Minutes
Cook Time: 90 Minutes


• 6 pound leg of lamb
• 2 cloves garlic, cut into 1/8 inch slices
• 4 Tbs. olive oil
• 1 Tbs. salt
• 2 large carrots
• 2 large onions
• 2 stalks celery, cut into 1-inch pieces
• ½ tsp. lemon juice
• Pepper to taste
• ½ cup chicken broth or beef broth
• ½ cup 2006 Peltier Station Zinfandel


Preheat oven to 500 degrees.

Get the leg of lamb ready with slivers of garlic inserted into 8 incisions (length of lamb). Place in a covered baking pan and olive oil at the bottom of the pan. Roll lamb in oil a couple times, adding the salt and pepper. Roast for 20 minutes at 500 degrees, then lower to 375 degrees.

Scatter cut-up chunks of carrots, onions, and celery around the lamb. Add ½ cup Peltier Station Zinfandel wine; continue to roast for 1 hour longer. Add a little broth as it gets dry, ¼ cup at a time. Serve and enjoy!

Recipe prepared by Theresa Marie Marengo

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