Preparation
Preheat the Oven & Prepare Dry Rub:
Preheat your oven to 325°F (160°C).
In a spice grinder or mortar, pulse dried rosemary, garlic powder, coarse sea salt, cracked black pepper, and cayenne until combined.
Rub this mixture evenly over the entire leg of lamb.
Prepare the Roasting Pan:
Place the lamb in a roasting pan. Surround with plums, citrus wedges, and halved garlic bulbs, plus extra rosemary sprigs.
Pour red wine and ¼ cup balsamic vinegar over the lamb and fruit. Add a touch of plum juice if using fresh plums.
Cover the pan tightly with foil to keep the lamb moist during the slow roast.
Roast the Lamb:
Roast for 3 hours, basting occasionally with pan juices.
After 3 hours, remove the foil and continue roasting for an additional 30 minutes (or until the lamb reaches your desired color) to give the exterior a beautiful, golden finish.
Internal temperature: ~135°F for medium-rare, ~145°F for medium.
Rest & Serve:
Remove the lamb from the oven and let rest for 15–20 minutes.
Garnish with additional rosemary, pomegranate seeds, and citrus slices.
Serve with roasted vegetables or a simple side salad, spooning pan juices over slices for extra flavor.
About the Recipe
Experience the ultimate holiday centerpiece with this slow-roasted leg of lamb, infused with red wine, plums, and citrus for a perfectly balanced savory-sweet flavor. The meat is incredibly tender, melting in your mouth with every bite, while roasted garlic, rosemary, and a hint of cayenne add depth and aroma. Finished with fresh rosemary, pomegranate, and citrus, this lamb is the perfect main course for any festive gathering or special occasion.
Ingredients
For the Lamb & Dry Rub:
1 leg of lamb (approx. 4–5 lbs)
¼ cup dried rosemary (plus extra for garnish)
¼ cup garlic powder
1 tbsp coarse sea salt
1 tbsp cracked black pepper
1 tsp cayenne pepper
For Roasting & Sauce:
2 cups red wine
¼ cup balsamic vinegar
3–4 plums, halved (or 1 can, with juice)
2 blood oranges (or any citrus), cut into wedges
2 garlic bulbs, halved
Optional garnish: additional rosemary sprigs, pomegranate seeds, extra citrus slices