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Malbec Braised Colorado Leg of Lamb with Rosemary and Garlic

Recipe courtesy of The American Lamb Board

Malbec Braised Colorado Leg of Lamb Roast with Rosemary and Garlic

Serves 12-16

The Malbec Braised Colorado Leg of Lamb is perfect for your next Holiday dinner or special event. This boneless roast, rubbed with rosemary and garlic, will undoubtedly wow your guests. 


4-5 pound Colorado Lamb Leg Roast, Boneless

Kosher salt and fresh ground pepper to taste (Kampot whole black peppercorns suggested)

1 ¼ cups olive oil, divided

1 bunch of parsley, minced 

1/4 cup fresh rosemary leaves, minced

7 garlic cloves, minced 

4 carrots, cut into 3-inch pieces 

2 leeks, trimmed and cut lengthwise

3 medium yellow onions, quartered

3 celery stalks, cut into 3-inch pieces 

1 medium fennel

1 tablespoon whole black peppercorns

2 bay leaves 

2 bottles malbec (750ml each)

lamb or beef stock as needed

1 tablespoon cornstarch

1 tablespoon unsalted butter 


Trim lamb leg well then tie the roast and sprinkle with salt and freshly ground pepper. Combine 1 cup of olive oil, parsley, rosemary and garlic then spread mixture over lamb leg. 

Heat 1/4 cup of olive oil in a large braising pot or Dutch oven. Sear lamb leg on all sides until brown, then remove from pot and set aside for later. Add carrots, leeks, onion, celery and fennel to the pan and brown. Once browned, return the leg of lamb to the pan and add whole peppercorns, bay leaves and Malbec. Add stock as needed to cover the lamb then bring to a boil, skimming foam as needed. Reduce heat and cook for about 4 hours. Add more stock as necessary to keep lamb moist during cooking. 

Once lamb has cooked, remove from pan and place on a cutting board, loosely covered with foil. Strain the remaining braising liquid into a medium saucepan then discard solids. 

Heat the braising liquid over medium-high heat until it is boiling. Add cornstarch and reduce sauce by half then remove from heat. Once removed from heat, add butter and adjust seasoning as desired. 

Carve the lamb and serve over sweet potatoes or mashed potatoes and vegetables, then ladle Malbec sauce on top. 

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