French herbed leg of lamb

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10 min


6 to 8 servings

* PLUS Broiling Time: 10 minutes, Marinating Time: 720 minutes


  • 1.75 kg boneless leg of lamb
  • 1 1/2 cups dry white wine
  • 1/4 cup olive oil
  • 6 garlic cloves , minced
  • 2 tsp dried rosemary , crumbled
  • 1 tsp dried thyme leaves
  • 1 tsp coarsely ground black pepper
  • 1/2 tsp cayenne pepper , optional


  • Place lamb in a large resealable plastic bag. Stir remaining ingredients together. Pour mixture over lamb. Seal, then place bag in a bowl and refrigerate overnight. Turn lamb at least once while marinating.
  • Remove lamb from the refrigerator about 2 hours before cooking to bring to room temperature. Preheat broiler or barbecue. Place oven rack 4 inches (10 cm) from broiler. Remove lamb from marinade and place on a rack in a shallow baking pan or on a greased barbecue grill. Broil or barbecue for 5 to 8 minutes per side for medium-rare lamb. Remove to a cutting board, cover and let stand for at least 5 minutes before slicing.

Nutrition (per serving)

  • Calories
  • 276,
  • Protein
  • 27.3 g,
  • Carbohydrates
  • 1.5 g,
  • Fat
  • 14.2 g,
  • Fibre
  • 0.1 g,

A leg of lamb is a perfect centrepiece for a holiday menu because it’s easier to deal with than a bunch of chops. Our white-wine marinade enhances, not overpowers, lamb’s intriguing taste.