Leg of Lamb with garlic and rosemary
The perfect recipe to accompany our Mud House Central Otago Pinot Noir 2018

The perfect recipe to go with the Mud House Central Otago Pinot Noir 2018, which was recently reviewed and awarded 90 points by Wine Enthusiast.

“Cherry in both color and scent, this brambly Pinot offers ripe fruit and earthy spice, complete with wild violets and meaty undertones. The theme continues on the palate which is tightly wound with powerful tannins, structure and texture taking the spotlight from the fruit.”



  • 1 (7 pound) semi-boneless leg of lamb – aitch bone removed, fat trimmed to 1.4 inch thick, and lamb tied
  • 4 garlic cloves
  • 1 tablespoon fine sea salt
  • 2 tablespoons chopped fresh rosemary
  • 1/2 teaspoon black pepper
  • 1/4 cup dry red wine/beef broth



Pat lamb dry and score fat by making shallow cuts all over with a small, sharp knife.

Pound garlic to a paste with sea salt using a mortar and pestle and stir together with rosemary and pepper. Place lamb in a lightly oiled roasting pan, then rub paste all over lamb.
Leave to stand at room temperature for 30 minutes.

Preheat over to 350 degrees Fahrenheit.

Roast lamb in middle of an oven for around 1 1/2- 13/4 hours – or until an instant-read thermometer inserted 2  inches into the thickest part of the meat (not touching the bone) registers 130 degrees Fahrenheit. Transfer to a cutting board and leave to stand for 15-25 minutes.

Add the wine to the pan and deglaze by boiling over a moderately high heat, stirring and scraping up the brown bits for 1 minute. Season pan juices with salt and pepper and serve with lamb.

Enjoy with Mud House Central Otago Pinot Noir 2018!


Recipe from www.epicurious.com

Photo credit: Andrew Purcell
Food styling: Carrie Purcell
Prop styling: Paige Hicks



Reviews & Awards
The perfect recipe to accompany our Mud House Central Otago Pinot Noir 2018

Reviews & Awards
Mud House Wines & Mills Bay Mussels take out wine & food match at MWFF

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