Lamb with Rosemary

Good lamb is much easier to find today as domestic lamb on high demand received a boost by imported lamb from New Zealand. Lamb can be prepared quickly on a grill (indirect heat) or in the oven, without spending much time in the kitchen.



  1. Pre-heat oven to 375 degrees. In a large skillet heat oil and sear lamb on all sides evenly. Remove from heat and make a few slits on each side of the lamb. Insert garlic cloves. Smear the mustard on the lamb and press on the rosemary. Place lamb in a roasting pan and roast for 30 minutes.
  2. Season with salt and pepper, cover and continue roasting to desired doneness. The meat will be pink near the the bone in about 11/4 hours.
  3. When ready to serve, scrape the rosemary off the meat. Let the lamb stand for 3-5 minutes, slice the meat and place on a heated platter.
  4. Strain the the pan juices into the heated Sauce Bordelaise and pour the sauce over the meat. Serve remaining sauce in a gravy boat on the side.

Serves: 6

Wine Pairing

Esser® Vineyards  Pinot Noir or Merlot

Copyright© 2014-2024 Esser® Vineyards & Appellation Ventures, LLC.