If you like herbs a lot, use honey instead of oil & add more fresh herbs on top.


  • Leg of lamb
  • Garlic cloves
  • Fresh rosemary
  • Fresh thyme
  • Ground coriander
  • Red wine


Lightly oil top of lamb. Cut small slits into meat at intervals to suit, depending on how much garlic you like. Peel cloves & cut into slices, insert these into the slits. Break rosemary into peices & insert them into slits as well. Chop thyme finely and spread over meat, then sprinkle ground coriander over. Pour 1 cup red wine into baking dish with a little water. Bake as usual for size of roast, basting every now & then to get wine absorbed into meat.

I usually put meat on a stand (much like a cake rack) to reduce fat absorbtion.

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Submitted 6/13/05.
Source: My own mixes
Submitted By: Midge D
Herb roast lamb