You’ll be delighted with this roasted lamb recipe infused with red wine and shallot sauce. Don’t be intimidated by this recipe. It’s easier than it looks!

Adapted from Freeman, Sophia. Best Cookbook for Lamb Lovers.



  • 4 pounds leg of lamb
  • 1 teaspoon lemon-pepper seasoning
  • 1 spring fresh rosemary
  • 6 cloves garlic, sliced


    • 1/2 cup shallots, chopped
    • 2 tablespoons butter
    • 5 cups dry red wine
    • 1/4 cup raspberry preserves
    • salt and pepper to taste
    • 1 teaspoon lemon zest


      Preheat your oven 325 F.

      Score the meat using the knife .

      Place the lamb on the roasting pan.

      Season all sides with lemon pepper.

      Insert the rosemary springs, garlic and rosemary leaves in the pockets.

      Roast the lamb for two hours.

      Let sit for 15 minutes before slicing.

      In the pan over medium heat, add the butter and cook the shallots for 3-4 minutes.

      Add the wine and raspberries.

      Bring to boil.

      Simmer for 15 minutes.

      Add salt, pepper and lemon zest.

      Pour the sauce over the lamb and serve.

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