Italian Leg of Lamb Marinated in White Wine

Wednesday, June 2, 2010

I always have fresh mint growing in a pot on my patio area. I love to make special drinks, tea,jelly, and mint is especially great on lamb and in salads. Here is my mom's recipe for Leg of Lamb.
Always made around the holidays, but whether is a holiday or not this is the way mom made the lamb, and still today, I haven't found another way the family likes it better....thanks mom you're the best!

1 leg of lamb 4 to 5 lbs.

4 to 5 cloves of fresh garlic 

1/2 teaspoons of each or more if you like to taste :

basil, oregano,  granulated garlic or  powder,  fresh or dried parsley, salt, pepper, fresh mint if available.

Chablis or Pinot Grigio wine.

Olive oil.

Large roasting pan

In a large roasting pan, brush lamb with olive oil, make holes in lamb and put cleaned garlic cloves in holes and rub all over lamb. Combine herbs and rub all over lamb. Marinate in a half gallon of Chablis or Pinot Grigio for two or three days on the bottom of a large roasting pan. Refrigerate until ready to bake.
Pour 1 cup of Chablis Herb from marinade,( reserve the rest if it starts to dry out add more), in large oil or sprayed roasting pan. Bake on 300 with foil on top around 1/2 per pound till brown and crispy on top. Take foil off the last 1/2 hour. Sit for 10 minutes before slicing.When lamb is cool enough to slice,  slice and pour juices over lamb 


  1. I have to admit I never have been a fan of the taste of lamb. Maybe it was the way my mom cooked it? I did have some in an Indian restaurant once and wouldn't have known it was lamb if I hadn't been told! Maybe if you served this to me I could be converted?

  2. This looks so beautiful Claudia!!!

  3. Not many folks do lamb. I am glad you shared your recipe with us. It's expensive where I live and that could be one of the reasons it is not as popular as it should be. Also, it has to be marinated like you did. Best to you!

  4. thanks for this - it is what I have been looking for.... it sounds perfect for lamb


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