Roasted Leg of Lamb

Autumn has arrived and the cool nights are nearing, and roasting meats is something that truly warms our home and tummies. This week I cooked a roasted leg of lamb, which we enjoyed with our 2019 Kobler Vineyard Syrah. I’d love to share my method with you. 


  • 2 1/4 lb leg of lamb
  • 2 onions, chopped
  • 2 carrots, chopped
  • 3 T olive oil
  • 4 garlic cloves
  • 4 sprigs of thyme
  • 2 sage leaves
  • 1 sprig of rosemary
  • 2 T butter
  • salt and pepper


Preheat your oven to 325F.

Take your lamb out of the refrigerator for at least 1 hour before searing so that the meat can relax and won’t toughen up while you’re cooking it. Pat the lamb dry with a paper towel.

Score the lamb diagonally with a knife, then season it with a healthy pinch of salt and pepper.

Mince your garlic, thyme leaves, sage, and rosemary, then stir it with 2 T of olive oil in a small bowl. Take the mixture and pour it on the lamb, using your hands to rub the oil and herbs all over, coating as much as you can. In the meantime, toss the chopped onions and carrots lightly in olive oil and spread them onto a baking sheet covered with foil. 

Get a frying pan (cast iron, if you’ve got one) ripping hot on the stovetop, and pour in 1 T of olive oil and 2 T butter. Once the butter is melted, sear the outside of the lamb for a couple of minutes on both sides until there is a nice crust. 

Once seared, place the lamb on top of the chopped onions and carrots. Slide the baking sheet into the oven and cook until the internal temperature is 130F for a medium rare result. This should take roughly 20 minutes per pound of meat. Remove from the oven, rest for 15-30 minutes, and slice.